Stir 150 g of the almond kernels with 1 cup of cold milk. Boil the remaining milk. Mix the rice flour with a small amount of water and add to the boiling milk, fold in the sugar and the cold almond milk. Mix in the coconut flakes and make a thick porridge while stirring on low heat and season with salt. Form into small bowls, cool. Sprinkle one half of each unit with grated almonds, the other with the pistachios.
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