Almond Rice Custard
2 ½ tbsp almond meal
¼ cup rice flour
2 ½ cups whole or 2% milk
¼ tsp saffron threads
5 to 6 tbsp granulated sugar
¼ tsp ground cardamom
2 to 3 drops almond extract
2 tbsp chopped unsalted pistachios
1 tbsp slivered or sliced almonds
In a bowl, mix together almond meal and rice flour. Set aside. In a saucepan, heat milk over medium heat, stirring occasionally until it comes to a boil. Transfer ¼ cup (50mL) to a small bowl and add saffron. Set aside.
To the remaining milk, add sugar and stir to dissolve. Remove pan from heat. Pour almond flour mixture in a slow but steady stream into milk, whisking continuously to prevent lumps. Mixture must be lump-free.
Return pan to medium-low heat and cook, gently stirring continuously, until mixture reaches the consistency of cake batter, 5 to 7 minutes. Add saffron milk. Stir in cardamom and almond extract. Mix well and pour into 6 shallow individual bowls.
Let cool and chill for at least 4 hours or overnight. Garnish with pistachios and almonds before serving.