Ingredients
- 1 cup Bluebird Grain Farms Cracked Farro Porridge
- Pinch sea or kosher salt
- ½ teaspoon cardamom
- 3 cups whole milk
- ½ cup sugar
- ½ teaspoon vanilla
- ½ cup cream
- 1 teaspoon rosewater optional
- ¼ cup pistachios roasted for 6 minutes at 325 degrees and chopped
Methods
- Place the Farro Porridge in a medium saucepan over medium – medium high heat. Toast for 5 minutes, stirring occasionally.
- Add the salt and cardamom and stir to incorporate. Then add the milk, sugar, and vanilla and stir. Bring to a simmer and reduce the heat so that the pudding is simmering lightly. Simmer for 15 minutes, stirring frequently.
- Turn off the heat and mix in the cream and rosewater. Let the pudding sit for 5 minutes to absorb most of the liquid.
- Serve topped with chopped roasted pistachios.To reheat, just add a bit more milk to the pan or dish with the pudding, cover, and heat over low heat until hot.
