Dessert
Almond Milk Pudding
An old-fashioned almond pudding, fragrant and spoonable.
- Gluten-free
- Vegetarian
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- ½ cups (100 ml) almonds
- 4 cups (800 ml) milk
- ¾ cups (150 ml) sugar
- 3 tbsp rice flour
- 1 tsp vanillin sugar
- 2 tbsp hazelnuts
Method
- Grind the almonds finely in a food processor.
- Whisk the milk, sugar, rice flour and ground almonds together in a pot while cold.
- Cook over medium heat, stirring constantly, for about 12–15 minutes until the mixture begins to bubble gently and thickens.
- Stir in the vanillin for 1 more minute and pour into bowls.
- Let the puddings cool slightly at room temperature, then refrigerate for about 1–2 hours. Sprinkle with chopped hazelnuts before serving.