Farro Rice Pudding

Desperate times call for pudding. Happy, contented times call for pudding. Pudding calls for more pudding. So we make this whole-grain rice pudding at the Pastry Ranch just about every chance that we get. And when we substitute calorie-free and low-glycemic Steviva blend for the sugar, we feel truly righteous. And even more happy and contented.

This takes about 15 minutes to make and is worth every precious second. Enjoy it.

 

FARRO RICE PUDDING

Tip #1: Adding whole grains to your rice pudding really ratchets up the food/nutritional benefit and briefly silences anyone at the ranch who likes to complain, “You’re making pudding again?” We often use brown rice in this recipe, but had a bunch of leftover Chinese restaurant white-rice and used that this time. Farro brings a wonderful chewy, nutty quality to this without taking away from its delightful pudding quality. When it’s all combined, this works great as a hearty breakfast or a pleasing dessert . . . and who said it can’t be both in the same meal?

STEP 1

Prepare a cup of farro (we use Bob’s Red Mill) and a cup of white or brown rice. Set them aside to cool. Leftovers of each (which you’ll find deep in the recesses of your fridge) work fine.

STEP 2

Into a large saucepan, combine . . .

2C whole milk

2C heavy cream

1 T vanilla

Heat it up just short of boiling and then remove from heat.

 

STEP 3

In a medium-sized mixing bowl, whisk . . .

4 eggs

2 egg yolks

1/2 C sugar or 1/4 C Steviva blend sweetener

 

STEP 4

While whisking, pour about a third of the hot milk mixture into the egg mixture, whisking until combined. Then pour the whole egg mixture back into the pot with the milk. Return to medium-high heat and bring to a low boil while continuing to whisk continuously (if you don’t keep it moving you’ll have a nasty burn on the bottom of the pan to clean up). Turn the heat down and let it simmer, still whisking, for about 30 seconds.

 

STEP 5

Strain the pudding into your serving bowl. Stir in the rice, the farro, 1/2 C raisins (brown or golden), and we added 1/2 C unsweetened shredded coconut (but we’re funny that way, and will always add coconut to everything, ALWAYS). Sprinkle the top with cinnamon.

Remove to a log or bush outside for a beauty shot. Fabulous when eaten warm. Otherwise, cover with plastic and chill in the fridge.

 

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