This delicately flavoured milk pudding is a speciality of the muhallebici, the maker of milk puddings. It is particularly popular in Istanbul and Bursa, and is best served chilled in individual bowls.
1oz/30gground rice or rice flour
1tablespoondesiccated or freshly grated coconut or finely ground pistachios
Pound the almonds and work to a smooth paste with a little of the milk (or blend in an electric mixer). In a bowl, slake the ground rice with a little of the milk.
Put the sugar into a saucepan with the rest of the milk and bring it to the boil, stirring all the time. Reduce the heat. Mix 2-3tablespoons of the hot milk into the slaked ground rice, and then stir it into the milk in the pan. Add the almond paste, stirring all the time. Simmer gently for 25-30 minutes, stirring it at intervals, until the mixture thickens.
Pour it into individual bowls, sprinkle the garnish over the top and leave to cool. Chill and serve.