---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Desserts
       Yield: 4 servings
     1/3 c  Sweet rice flour
       2 tb + 2 t almond powder
     1/2 c  Cold water
       3 c  Cold milk
     1/4 c  Granulated sugar
     1/4 c  Sliced pitted red dates
       3 tb Cold milk, if needed
   This unusual dish as a dessert, as a mid-way course in
   a large dinner, or as a snack.  Pudding may be
   misleading, since it is really a thick, hot soup.
   In small bowl, mix rice flour & almond powder; add
   cold water a little at a time to make a thick, smooth
   paste.  Thin further with 1/2 cup of milk. Pour into
   heavy saucepan, add remaining milk, and slowly heat to
   just under boiling, stirring constantly.  Keep
   stirring to prevent lumping & burning. Turn off heat,
   cover & remove to cool place.  You can prepare this
   first stage anytime ahead of dinner, keep covered &
   refrigerated. Pudding should be finished just before
   Just before serving, reheat pudding, stirring
   constantly.  When hot, add sugar a little at a time.
   Keep stirring.  Add sliced dates.  Cook just under
   boiling point for 1 minute.  Add extra milk if pudding
   becomes too thick: it should have consistency of
   melted ice cream. Pour into individual bowls & serve