Make this delicately flavored almond pudding for an occasion or anytime. Your folks will love it.
Servings: 4 persons
- 4 cups whole milk
- 60 gms or 3/4 cup almond meal
- 40 gms or 1/4 cup rice flour or cornstarch
- 60 gms or 1/3 cup organic cane sugar
- 1/2 tsp almond extract
- Some slivered or chopped pistachios
Put 3 1/2 cups milk in a saucepan over medium heat. Bring to a boil, stirring occasionally-watch it toward the end so as not to let it boil over. As it starts to boil add the almond meal. Turn the heat to medium low and let simmer, stirring regularly, until the almond meal has softened, about 10 minutes.
In a small bowl, mix the rice flour or cornstarch with the remaining 1/2 cup milk, stirring until completely smooth. Slowly whisk the starch mixture into the simmering milk and cook, whisking all the time, for about 5 minutes until the mixture has thickened.
Add the sugar and continue whisking until completely dissolved. Taste and adjust the sugar to your liking. Remove from the heat and stir in the almond extract.
Pour the pudding into one large serving bowl or 4 to 6 individual bowls. Let cool. Serve at room temperature garnished with pistachios or refrigerate to serve chilled, garnishing the pudding just before serving.