1. Preheat oven to 350 degrees F. 2. Toast the almonds and coconut separately on baking sheets in the oven until golden brown. Keep a close eye on them so they don't burn. Set aside to cool. 3. In a saucpan, mix the rice, milk, orange zest, salt and cardamom. Bring to a simmer over medium heat and cover. Cook until all the milk is absorbed and the rice is soft. It should not have a bite. 4. Remove the pan from the heat and mix in the butter, sugar, almonds and coconut. Press the mixture into a buttered 9 x 13 inch casserole and chill. 5. Cut into squares before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
