Cinnamon-almond rice milk pudding with kuzu


This is really an indulgence of indulgences!! 😀 Warning: although this could pass as a macrobiotic dessert (it uses a grain milk and no sugar or dairy), it doesn´t mean it´s “healthy” and you should be eating it on a regular basis, it´s really a special treat for those in good health 😉 I shouldn´t actually be eating it either, but hey, I needed to use up the rice milk which was hiding in my cupboard for months! This is REALLY simple, but not so quick and you need to watch it a bit while cooking…

1 litre rice milk (or other non-dairy milk)

about 3 tbsp almond flour

1/2 tsp cinnamon

pinch of salt

1 tbsp kuzu starch diluted in a tiny amount of cold water

Pour milk into a large pot (in case your milk starts bubbling too much…) and bring slowly to boil on a medium flame. It should be boiling only gently! Add salt and almond flour, stir well. Keep watching the milk as it boils down to about 1/4 of the original amount, stirring occasionally, especially towards the end when the almond flour starts sticking to the bottom. Mix in cinnamon and diluted kuzu, stirring constantly so that the starch doesn´t make lumps. Bring back to boil and allow to thicken. Pour into bowls, eat warm or let cool down. You can garnish the pudding with additional almond flour or almond flakes, or cinnamon or anything…

Makes two servings



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Filed under Desserts, Recipes

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