Thick Creamy Arabic Almond Milk Recipes

THICK CREAMY ALMOND MILK

Steps:

• In a bowl, soak the almonds in 1 cup of water and let sit on the counter overnight.
• The next day, rinse the almonds and blend with 2 cups of water. Start at a low setting and work your way up to maximum speed, blending at maximum for about 10 minutes.
• Use in coffee or store in an airtight container for a week.

ALMOND MILK RICE PUDDING

Steps:

• Rinse the rice under running water until the water runs clear.
• In a medium saucepan, combine the rinsed rice, cane sugar, salt and 1 cup of the almond milk. Cook over medium low heat, stirring, until the almond milk is absorbed, about 5 minutes.
• Gradually add 5 more cups of almond milk, 1 cup at a time, stirring and cooking until the texture becomes very thick, about 25-30 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
• Let cool for 5 minutes, then stir in the rose water.
• Serve with pistachios, pomegranate, coconut and cinnamon, if desired.

THICK, CREAMY ARABIC ALMOND MILK

Steps:

• Bring the milk to a boil over low heat.
• Add sugar, ground almonds, and rice flour.
• Cook for 10 minutes, stirring constantly.
• Add the cardamom, stir.
• Strain into individual cups.
• Sprinkle ground ginger over each cup; drink hot.

ARABIC ALMOND MILK

Steps:

• Dissolve the milk powder in the water.
• Allow to come to the boil on low heat.
• Add sugar, almonds and rice powder.
• stir continusly for 10 minutes.
• Add the cardamom.
• Pour into cups Sprinkle ginger if desired.
• Serve hot.