Milk Custard with Rice Flour

MILK CUSTARD WITH RICE FLOUR

Half a glass of rice is washed and soaked overnight with one glass of water. Almonds and green pistachios are pounded in a mortar or powdered in a mixer. A blend of one glass of milk, almonds and coconuts added to the soaked rice is thoroughly mixed in a kitchen robot. Four glasses of milk is put on a low fire and rice mixture is slowly added to it and cooked for about ten minutes while continuously stirring in the same direction. 1,5 glasses of sugar is added and the custard is cooked for about two more minutes. When poured into portion bowls, crushed almonds, pistachios and coconut are sprinkled on them.