Ingredients
6 cups milk
2 cups blanched almonds
1/4 cup sugar
1 strip (2 inches) orange peel
2/3 cup arborio rice
1/2 tsp orange blossom water
1 None pomegranate
1/4 cup slivered almonds, toasted
1 pinch ground cinnamon
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Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Perfect ice spheres — minimal surface area, maximum chill
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Blend the milk and blanched nuts, in batches, until smooth. Strain the milk mixture through a fine sieve into a large saucepan. Stir the sugar and orange peel into the milk mixture on high heat. Bring to a boil, stirring occasionally. Gradually stir in the rice. Reduce the heat to low; simmer, uncovered, stirring occasionally, for about 35 mins or until the rice is tender. Discard the orange peel; stir in the orange blossom water. Let stand for 10 mins. Remove the seeds from the pomegranate. Serve the warm rice pudding sprinkled with pomegranate seeds, slivered nuts and cinnamon.