Farro Pudding
by Marc Matsumoto on Jan 26, 2015
Make the simple dessert fancier by adding rum-soaked raisins or cocoa powder.
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)
(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog)
- Servings
- 4 small servings
- Course
- Dessert
Tags
Ingredients
- 3/4 cup semi-perlato farro
- 2 cups whole milk
- 1/2 cup sweetened condensed milk
- 1 vanilla bean, split in half lengthwise
- nutmeg to serve
Instructions
-
Add all the ingredients to a saucepan and bring to a simmer. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally until the farro is very tender and the pudding has thickened (about 50-60 minutes).
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Serve hot or chill overnight in the refrigerator for a cold pudding. Dust with a little freshly grated nutmeg to serve.
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If the pudding gets too hard after chilling, just stir in a bit of milk to achieve the desired consistency.