2 cups Cold Water
2 cups Whole Milk -- divided use
1/3 cup Granulated Sugar
1 pinch Kosher Salt
1 1/2 cups Heavy Cream -- divided use
2 Eggs -- beaten
2 Tablespoons Unsalted Butter
2 Tablespoons Corn Starch
1 teaspoon Pure Vanilla Extract
Preheat the oven to 350ºF.
Place the farro in a pot and cover with the 2 cups cold water. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
In another pot, combine the cooked farro, 1 1/2 cups of milk, sugar, salt and diced Peach-A-Rine. Cook over medium heat for 20 minutes. Stir in the remaining milk, 1 cup of the cream, the eggs, the blueberries and the butter. Continue cooking for 5 minutes more.
In a bowl, dissolve the corn starch in the remaining cream and stir, along with the vanilla into the farro. Cook for an additional 5 minutes and pour into a baking dish. Place in the oven and bake for 15 minutes. Remove from the oven and let cool. Makes about 4-6 servings.
This is a take on traditional rice pudding using farro.