Risotto-Style Vanilla Farro Pudding
serves 4-6
Nutty farro holds up beautifully when slow-cooked, releasing just the right amount of starch and softening without turning mushy in this whole-grain rice pudding-style dessert.
Read more about this recipe at Cook & Eat.
2 cups water
2 cups milk
2 tablespoons butter
1 cup farro
2 vanilla beans, split
3 tablespoons sugar
2 teaspoons vanilla extract
1 cup cream
2 egg yolks
prep: 20 minutes
total: 1 hour 5 minutes
whisk
heavy bottomed pot
large pot
mixing bowl
1. Whisk the water and milk together, and bring to a low simmer in a heavy bottomed pot over medium heat.
2. In a large pot, heat the butter until just melted, then add the farro and cook for about 5 minutes.
3. Add the vanilla beans, and stir.
4. Pour the milk/water mixture into the farro, about 1/2 cup at a time, stirring well between additions until the liquid is absorbed, about 30 to 40 minutes.
5. Remove the vanilla beans, and add the sugar and vanilla extract.
8. Whisk together the cream and egg yolks in a separate bowl. Then, slowly add to the farro, stirring until it is well-absorbed.
9. The the texture of the mixture should be fairly thick and creamy with the farro grains still holding their shape, but al dente. At this point, the pudding is ready to eat.
