Almond Pudding

Contributed by Callie Craumer and Ernie Craumer

SERVINGS: 6

•FAST

The signature component of this lightly sweet pudding is almond flour, which is available at health food stores (so is the rice flour). Alternatively, 2 ounces of finely ground blanched almonds substituted for the almond flour will give the pudding a coarser texture.

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3 cups milk
1/4 cup rice flour
1/2 cup sugar
1/2 cup almond flour
1/4 cup unsalted pistachios or sliced almonds, lightly crushed (optional)

In a medium bowl, combine 1/2 cup of the milk with the rice flour. In a medium saucepan, combine the remaining 2 1/2 cups of milk, the sugar and the almond flour and bring to a boil over moderate heat. Stir one-quarter of the boiling milk mixture into the dissolved rice flour, then return it to the pan and bring to a boil, stirring frequently. Reduce the heat to low and simmer, stirring, for 30 minutes. Pour the pudding into a bowl. Press a piece of plastic wrap directly onto the surface and refrigerate until chilled. Scoop the pudding into stemmed glasses and sprinkle with the crushed nuts.

Almond Pudding

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