ALMOND AND RICE FLOUR CUSTARD(KESKUL)

Ingredients
2 Cups Light Cream
2 Cups Milk
1 Cup Blanched Almonds, Pulverized In A Blender Or With A Nut Grinder
3/4 Cup Sugar
1/2 Teaspoon Almond Extract
1/4 Cup Rice Flour
1 Tablespoon Fresh Pomegranate Seeds
1 Tablespoon Finely Chopped Almonds
1 Tablespoon Finely Chopped Unsalted Pistachio Nuts

In a 2- to 3-quart saucepan, combine the cream, 1 1/2 cups of the milk, the ground almonds, sugar and almond extract. Bring to boil, remove the pan from the heat, cover, and let the almonds steep for 20 minutes. Strain the mixture through a fine sieve set over a bowl, pressing down hard on the almonds with the back of a spoon to extract their moisture before discarding them. Return the almond-flavored liquid to the saucepan. Dissolve the rice flour in the remaining 1/2 cup of milk, stir it into the liquid and set the pan over low heat. Stirring frequently, simmer for about 15 minutes, or until the custard thickens enough to coat the spoon lightly. Strain through a fine sieve and spoon the custard at once into 6 individual desert bowls. Chill in the refrigerator for about 1 hour. Before serving, garnish with pomegranate seeds ringed with circles of chopped almonds and pistachio nuts.