Home › The World's Kitchen › Riz Au Lait D'Amandes

Riz Au Lait D'Amandes

Plunge two and a half ounces sweet almonds in hot water for five minutes. Drain well, peel and pound in a mortar to a paste; remove and place the paste in a saucepan with a quart and a half cold milk and boil for fifteen minutes, then strain the milk through a cheesecloth into another saucepan; add four ounces well-washed fine rice, two ounces powdered sugar and a teaspoon vanilla essence; briskly stir with a wooden spoon, then slowly cook for fifty minutes, lightly stirring every five minutes. Add then two egg yolks, mix for two minutes, transfer it into a deep dish and serve very hot.