Put sugar and egg yolks in a pot and beat with an egg beater. Take about 1/4 cup milk into a bowl and mix it with rice flour and corn starch. Put it aside.
Add the rest of the milk into the pot and go on beating. Put the pot on heat and bring it to boil, stirring occasionally. When it starts to boil, add the rice flour and starch mixture and whisk.
Add peeled and crumbled almonds after 3 minutes. Add vanilla and cream after a few minutes. Never stop stirring until it’s done. When it gets thick enough, it’s time to take it from heat. You can understand it with the help of the egg beater or a spoon. When you dip the spoon in it and take it out, if the pudding is not runny, if it drops little by little, it’s done.
Take it from fire and pour it in a jug so that it’s easier to pour them into small bowls or cups. Then pour the pudding into small cups one by one. If you see bubbles on their top, you are on the right path.
Do not move these cups until the pudding gets cold.
When it’s cold enough, decorate the tops of keskul with pistachio, whole almonds and raisins.