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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a South African adaption of a dessert made of almonds, coconut and rice. Recipe by chef Keith Famie. Ingredients:
1/2 cup ground almonds |
1/2 cup dried coconut |
1 cup long-grain rice |
3 cups whole milk |
2 grated oranges, zest of |
1/4 teaspoon salt |
1/4 teaspoon ground cardamom |
4 tablespoons unsalted butter |
1/4 cup light brown sugar (unpacked) |
Directions:
1. Preheat oven to 350 degrees F.
2. Toast the almonds and coconut separately on baking sheets in the oven until golden brown. Keep a close eye on them so they don't burn. Set aside to cool.
3. In a saucpan, mix the rice, milk, orange zest, salt and cardamom. Bring to a simmer over medium heat and cover. Cook until all the milk is absorbed and the rice is soft. It should not have a bite.
4. Remove the pan from the heat and mix in the butter, sugar, almonds and coconut. Press the mixture into a buttered 9 x 13 inch casserole and chill.
5. Cut into squares before serving.
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