Fragrant Pudding Parfait

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.

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. Bring to a simmer, reduce heat to very low.
3. Cover and cook, stirring ocasionally, for 2 hours.
4. Stir frequently to create a creamy texture.
5. Raise heat to medium.
6. Combine arrowroot flour with remaining 1/4 cup soymilk, stirring well to dissolve compelety.
7. Stir arrowroot mixture into simmering pudding, stirring continuously until pudding has thickened completely, about 1 to 2 minutes.
8. Stir in vanilla, Remove from heat and allow to cool slightly.
9. Layer warm pudding with berries in a parfait or other tall wide-mouth glasses.
10. Garnish with orange slices.