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.