Almond Rice Pudding

Make a fairly thick almond milk from the almond kernels and the water (*).

Place the long-grain rice in a large saucepan of cold water, bring to the boil, skim, remove from the heat and drain.

Repeat adding the long-grain rice to the saucepan, cover with some of the almond milk, bring to a boil and gently toss over low heat, stirring throughout.

As the long grain rice dries, gradually add almond milk until it is used up, then add 3/4 of the sugar just before the last boil. Sprinkle with the remaining sugar and bring to the table.

(*) Almond kernels in the cup of the hand mixer form, add water and whisk until you get a nice white liquid. Take a piece of gauze, fold it once, wet it and squeeze it accurately. Stretch over a draining rack and filter the liquid. What remains of the almond kernels can be used in a pastry dough or possibly added to a soup.

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