·      4 cups almond milk

·      1/2 cup rice flour

·      1 T powdered ginger

·      Candied pistachios, or pistachios made into a paste with honey and spices

·      Saffron to color

Place first three ingredients in a saucepan and heat over medium heat, whisking constantly, until the mix thickens and starts to bubble. Add saffron. Remove from heat. Serve with candied pistachios.