Go Back
–+ servings
Welcome to ItalianCookies.com
Biancomangiare – Sicilian almond milk pudding
Biancomangiare: A Quiet Sicilian Comfort
This centuries-old Sicilian dessert, creamy, light, and barely sweet whispers its way into memory with a soft touch of almond and a texture that melts before you’ve quite finished tasting it.
Made from the humblest pantry ingredients, almond milk, sugar, cornstarch, it's a dessert that feels almost like a secret. No eggs, no baking, no fuss. Just a gentle stir on the stovetop, a bit of patience as it sets, and you’ve got something that feels both old-world and timeless.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 liter (4 cups) unsweetened almond milk
  • 120 g (½ cup) granulated sugar
  • 80 g (⅔ cup) rice flour (or cornstarch for a smoother texture)
  • 1 tsp pure vanilla extract (optional)
  • Zest of 1 lemon (optional)
  • Pinch of salt
Serving (optional):
  • Crushed pistachios
  • Ground cinnamon
  • Fresh berries
  • Dark chocolate shavings

Equipment

  • Serving glasses, ramekins, or a large mold

Instructions
 

  1. Mix the base:
    In a medium saucepan (off heat), whisk together the almond milk, rice flour, sugar, salt, and optional vanilla and lemon zest until smooth—no lumps.
  2. Cook gently:
    Place the pan over medium heat. Cook the mixture, whisking constantly to prevent sticking or clumping. After 8–10 minutes, it will begin to thicken.
  3. Simmer and stir:
    Once it thickens to the consistency of a light custard (like yogurt), continue to cook for another 1–2 minutes. Remove from heat.
  4. Strain (optional):
    For extra smoothness, strain the pudding through a fine mesh sieve into a large bowl or directly into your serving dishes.
  5. Portion and cool:
    Pour into 8 small ramekins, glasses, or one large mold. Let cool at room temperature for about 10–15 minutes.
  6. Chill:
    Cover with plastic wrap (directly on the surface to prevent a skin). Refrigerate for at least 1 hour, or until fully set and chilled.
  7. Garnish and serve:
    Just before serving, top with your favorite garnishes—pistachios, cinnamon, berries, or chocolate.

Notes

Prevent lumps: Always whisk the cornstarch with sugar before adding liquid.
Almond Milk Matters: Use unsweetened almond milk to control sweetness. For richer flavor, choose high-quality or homemade almond milk with a high almond content. If using sweetened almond milk, reduce the sugar slightly to avoid an overly sweet result.
Rice Flour vs. Cornstarch:
Rice flour gives a slightly thicker, more traditional texture.
Cornstarch creates a smoother, silkier finish. If you prefer a more pudding-like texture (closer to panna cotta), cornstarch is a great option.
 

Nutrition Estimated Facts - Biancomangiare, Sicilian Almond Pudding 

Per serving (about ½ cup / 100–110 g)
Nutrient Amount %DV*
Calories 110 —
Total Fat 2 g 3%
  Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 60 mg 3%
Total Carbohydrate 24 g 9%
  Dietary Fiber 1 g 4%
  Total Sugars 18 g —
    Added Sugars 17 g 34%
Protein 1 g 2%
Calcium 15 mg 2%
Iron 1 mg 6%
Potassium 90 mg 2%
*Percent Daily Values are based on a 2,000-calorie diet.
Most calories come from added sugar and starch (cornstarch or rice flour), which supply the majority of carbohydrates. Fat content is naturally low because almond milk is diluted compared to whole almonds.

Tried this recipe?

Let us know how it was!