Chef Tom Fraker
Creamy Fruity Farro Style Rice Pudding
Category
Dessert
Servings
4 - 6 servings
Prep Time
50 minutes
Cook Time
15 minutes
Author:
Chef Tom Fraker
This is a take on traditional Rice Pudding using Farro.
Ingredients
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1 package Organic Farro, rinsed
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2 cups Cold Water
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2 cups Whole Milk, divided use
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⅓ cup Granulated Sugar
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1 pinch Kosher Salt
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2 each Peaches, medium dice
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1½ cups Heavy Cream, divided use
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2 Eggs, beaten
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1 package Melissa's Dried Blueberries
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2 tablespoons Unsalted Butter
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2 tablespoons Corn Starch
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1 teaspoon Pure Vanilla Extract
Directions
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.
