I love pudding. I love discovering new kinds of pudding. This is a new one to me, and I love it. This simple milk pudding is based off a traditional Turkish recipe, and comes from Claudia Roden’s cookbook Arabesque. I reduced her recipe to serve two, and simplified the technique a bit, but other than that the recipe is all hers. With a fine grainy texture from almond flour, eating this pudding is sort of like eating cold cream of wheat, but so much better. I tried to make a few different versions of this recipe, dolling it up in various ways, but I found that the pure and simple version, served sans toppings, was my favorite. If you want to garnish it with something… try a sprinkle of ground nutmeg. The pudding needs to be made at least 4 hours, and up to 48 hours, before eating.
Milk and Almond Pudding
1½ Tbs rice flour
1½ cups whole milk
3 Tbs almond flour
3 Tbs sugar
1 tsp. amaretto (or ½ tsp almond extract)
In a small bowl, mix rice flour with 2 Tbs of water, making sure there are no lumps. Set aside.
In a medium saucepan over medium-high heat, bring milk to a boil, then remove from heat.
Add rice flour paste to the hot milk, stirring vigorously to make sure there are no lumps.
Cook over medium heat, stirring constantly with a silicone spatula or a wooden spoon (you don’t want to scrape up any milk that might burn on the bottom of the pan), for about 10 mins, until the mixture begins to thicken.
Whisk in the almond flour and continue to cook, stirring occasionally with a silicone spatula or wooden spoon for about 15 mins, until the mixture is like a thin porridge.
Remove from heat, stir in amaretto and sugar, stirring until sugar is dissolved.
Let cool in the pan until just cool enough to handle, then pour into 2 glasses and let cool completely before covering each glass in plastic wrap and refrigerating.
Serve chilled, with a sprinkle of nutmeg on top if you like.