Serves 4

Traditionally this dessert would be made with Chinese almonds, which are actually apricot pits.

½ cup unblanched almonds

3 tablespoons long grain rice

2 tablespoons Chinese dates

2 tablespoons vegetable oil

2½ cups milk

2 tablespoons sugar

• Process the almonds in a blender or food processor into a fine powder. Combine 3 tablespoons of the processed almonds with the white rice and process again. Add water, a few drops at a time, to form a paste.

• Process the Chinese dates into small pieces and set aside.

• Add oil to a preheated wok or heavy skillet. When oil is hot, add the milk and heat until it is almost, but not quite, boiling. Add the almond and rice paste and cook for 10 minutes at a near boil, stirring frequently.

• Bring the milk to a boil. Add the sugar, stirring. Add the Chinese date pieces. Serve chilled.