Ingredients
- 700 ml milk (cold)
- 120 ml water (cold)
- 50 gr granulated sugar
- 45 ml milk (cold)
- 40 gr sweet rice flour
- 38 gr pitted dates (sliced red)
- 5 gr almond powder
In small bowl, mix rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste. Thin further with half cup of milk. Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly. Keep stirring to prevent lumping & burning. Turn off heat, cover & remove to cool place. You can prepare this first stage anytime ahead of dinner, keep covered & refrigerated. Pudding should be finished just before serving. Just before serving, reheat pudding, stirring constantly. When hot, add sugar a little at a time. Keep stirring. Add sliced dates. Cook just under boiling point for 1 minute. Add extra milk if pudding becomes too thick: it should have consistency of melted ice cream. Pour into individual bowls & serve hot.
