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. Beautiful Desserts

Ernie Craumer
Callie Craumer
August 1998

Gallery

Credit: © Bill Bettencourt

Recipe Summary

Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement