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Dessert
American
4 - 6 servings
50 minutes
15 minutes
This is a take on traditional Rice Pudding using Farro.
1 package organic farro, rinsed
2 cups cold water
2 cups whole milk, divided use
⅓ cup granulated sugar
1 pinch kosher salt
2 each peaches, medium dice
1½ cups heavy cream, divided use
2 eggs, beaten
1 package Melissa's Dried Blueberries
2 tablespoons unsalted butter
2 tablespoons corn starch
1 teaspoon pure vanilla extract
Preheat the oven to 350ºF.
To a boil, reduce heat, cover and simmer for 20 minutes.
In another pot, combine the cooked farro, 1½ cups of milk, sugar, salt and diced peaches. 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.
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