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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This unique dish is a rustic take on baked rice pudding. The long stint in the oven (about 3 1/2 hours) gives the pudding a rich, creamy texture. Ingredients:
1/2 cup uncooked spelt (farro), rinsed and drained |
4 cups 2% reduced-fat milk |
1/2 cup sugar |
1/4 teaspoon salt |
1/8 teaspoon ground cardamom |
1 vanilla bean, split lengthwise |
cooking spray |
dash of ground cinnamon |
Directions:
1. Place spelt in a medium saucepan. Cover with water to 2 inches above spelt; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain. Place spelt in a food processor; process 45 seconds or until spelt resembles coarse meal.
2. Preheat oven to 275°.
3. Combine spelt, milk, sugar, salt, cardamom, and vanilla in a 2 quart-casserole coated with cooking spray. Bake at 275° for 3 1/2 hours, stirring every hour to prevent a skin from forming. Let stand 5 minutes. Sprinkle with cinnamon. Serve warm or chilled.
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