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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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The pudding in this luscious fruit dessert is made by slow-cooking basmati rice and amaranth in soymilk until creamy. The process takes 2 hours , but this comfort food is well worth it. The recipe comes from Delicious Living Magazine. Ingredients:
2 tablespoons amaranth |
1/3 cup basmati rice |
4 tablespoons maple syrup or 4 tablespoons honey |
1/4 teaspoon sea salt |
1/4 teaspoon ground cardamom or 1/2 teaspoon ground nutmeg |
4 cups low-fat soymilk |
1 tablespoon arrowroot or 1 tablespoon kudzu |
1 tablespoon vanilla |
8 ounces fresh blueberries |
8 ounces fresh raspberries |
1 orange, sliced in 8 rounds |
Directions:
1. Combune amaranth,rice, maple syrup, salt and cardamom or nutmeg with 3 3/4 cups of soymilk in a medium saucepan over medium-high heat.
2. Bring to a simmer, reduce heat to very low.
3. Cover and cook, stirring ocasionally, for 2 hours.
4. Stir frequently to create a creamy texture.
5. Raise heat to medium.
6. Combine arrowroot flour with remaining 1/4 cup soymilk, stirring well to dissolve compelety.
7. Stir arrowroot mixture into simmering pudding, stirring continuously until pudding has thickened completely, about 1 to 2 minutes.
8. Stir in vanilla, Remove from heat and allow to cool slightly.
9. Layer warm pudding with berries in a parfait or other tall wide-mouth glasses.
10. Garnish with orange slices.
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