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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.
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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

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.