Milk and almond pudding

Adapted from The New Book of Middle Eastern Food by Claudia Roden.  The key to this recipe is making sure that the rice flour doesn't lump up.  This is very important for two reasons.  First, the most obvious: you don't want lumps of rice flour in your pudding.  And second, almost as obvious: the rice flour is there to thicken the pudding, which it won't do if it lumps up.  But what's not obvious is how to ensure that the rice flour doesn't lump up.  The simplest solution is to stick an immersion blender into the pot a few minutes after you stir the rice flour into the boiling milk.

I threw in a bunch of dried safflower flowers for color and mellow floral flavor.  They are often called "poor man's saffron," which I think is silly.  They gave this pudding some color and a hint of intrigue without dominating it like saffron would.