Recipe by Barb G.
The pudding in this luscious fruit dessert is made by slow-cooking basmati rice and amaranth in soymilk until creamy. The process takes 2 hours , but this comfort food is well worth it. The recipe comes from Delicious Living Magazine.
Top Review by Roosie
This is a lovely healthy rice pudding. I think the amaranth is a really nice touch- it looks almost like tapioca pearls and gives this a more gooey puddingy texture. I used half maple syrup and half honey and unsweetened soymilk. I opted for the cardamom because we don't care for nutmeg. I don't know if basmati is really the best rice for this- it holds its shape a bit too much for my taste. I think that a short grain more glutenous rice would be better for this as it would break down more. (Just to note, I used brown basmati.) I simmered mine for a little longer than called for because I wanted the rice to be softer, and I added a bit of water to further that effort. I didn't really need the extra soymilk/thickener (I used kuzu) in the end, but I added it anyway and I think it gave it even more of a nice thick viscosity. I didn't use the oranges, but I thought this was really lovely with the raspberries and blueberries. I don't know if it is because mine was with unsweetened soymilk or it is just the nature of the recipe, but mine wasn't very sweet. While I enjoyed it warm, I think I liked it better chilled as a great healthful snack. I think the only change I would make is to use a shorter-grain more glutenous rice and perhaps increase the honey or maple syrup especially if you are serving this as a dessert. Thanks, Barb.
- 2 tablespoons amaranth
- 1⁄3 cup basmati rice
- 4 tablespoons maple syrup or 4 tablespoons honey
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon ground cardamom or 1⁄2 teaspoon ground nutmeg
- 4 cups low-fat soymilk
- 1 tablespoon arrowroot or 1 tablespoon kudzu
- 1 tablespoon vanilla
- 8 ounces fresh blueberries
- 8 ounces fresh raspberries
- 1 orange, sliced in 8 rounds
Directions See How It's Made
- Combune amaranth,rice, maple syrup, salt and cardamom or nutmeg with 3 3/4 cups of soymilk in a medium saucepan over medium-high heat.
- Bring to a simmer, reduce heat to very low.
- Cover and cook, stirring ocasionally, for 2 hours.
- Stir frequently to create a creamy texture.
- Raise heat to medium.
- Combine arrowroot flour with remaining 1/4 cup soymilk, stirring well to dissolve compelety.
- Stir arrowroot mixture into simmering pudding, stirring continuously until pudding has thickened completely, about 1 to 2 minutes.
- Stir in vanilla, Remove from heat and allow to cool slightly.
- Layer warm pudding with berries in a parfait or other tall wide-mouth glasses.
- Garnish with orange slices.