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    Almond Porridge

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    Almond Porridge

    Serves: 8


    • 160g pudding or short-grain rice
    • 1 litre water
    • 160ml milk
    • 180g caster sugar
    • 200g raisins
    • 1 blanched almond
    • Cinnamon and sugar to sprinkle
    • Pinch of salt
    • Cream (optional)


    1. Pick through the rice, discarding any sediments or brown grains. Wash well, then put in a pan with the water. Bring to the boil and simmer for 10 minutes.
    2. Take the pan away from the heat, and stir in the milk, salt and sugar. Return to the heat and simmer over a very low heat for 20 to 25 minutes. If the porridge is too thick, add a little more milk as it should not be as thick as ris à l'amande.
    3. Stir in the raisins (this prevents any discolouring of the milk) and almond and leave to stand for 10 minutes. Transfer to individual serving bowls and sprinkle with cinnamon and extra sugar if needed. Serve with cream if liked.

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