60g rice flour
600ml milk (full cream)
90g raw sugar
1tspn rosewater (or cardamom)
Bengali (North Indian) custard served as a light refresher after a good curry.
Whisk rice flour with 200ml of milk (slurry) and place to one side.
Bring remainder of milk, rosewater and sugar to boil and add slurry. Bring back to boil on low heat until thickened, and be sure to continue stirring until thick. Turn heat off and allow to cool slightly.
Dust individual moulds, ramekins or dish with rice flour, pour in mixture and refrigerate until cold and set.
Decorate before serving with slithered almonds or fresh fruit (mango).