1L of full cream milk½ cup of agave nectar1 cup of almond meal½ cup of rice flour½ tsp. of rosewaterGarnish: crushed pistachios and pomegranate seeds.
Place 200 ml of the milk in a large bowl and combine with the rice flour ensuring you have no lumps.
Over a medium heat, bring 800 ml of milk to an almost simmer and add agave nectar. Ensure you keep mixing with a whisk so you don’t burn the milk.
Add to the warm milk on the stove, the milk and rice flour mixture and whisk well to remove any lumps.
Immediately after the milk and rice flour mixture has been added, add the almond meal, ensuring there are no lumps and its well combined.
Add the rosewater and whisk continuously to prevent any lumps forming and bring to a simmer.
Once simmering, bring the heat to low and continue to cook while whisking continuously for another 5-10 minutes or until thick and smooth.
Remove from the heat and set aside to cool to room temperature.
Ensure you continue whisking every 2-3 minutes so that the milk skin doesn’t form.
When at room temperature, ladle the almond milk pudding into 6 ramekins and cover with cling wrap.
Place in the fridge for at least 4 hours before serving.
Garnish with crushed pistachios and pomegranate seeds.