Healthy Farro Rice Pudding

All those familiar Rice Pudding flavors using a healthier grain & dairy-free!

I LOVED Rice Pudding growing up. In Canada, we have a brand called Kozy Shack Rice Pudding and that was my go-to. As an adult, I wanted to create a healthier Rice Pudding using a nutritious grain and naturally sweetened. I came up with this simple recipe that is now one of my favourite breakfast options, as well as late afternoon snack.

Farro is an extremely nutritious grain. It’s an excellent source of protein, fiber and nutrients like magnesium, zinc and some B vitamins and it’s a much healthier alternative to white rice or other refined grains.  Once cooked, it gives you that creamy and chewy barley type texture. 

I chose to use Almond Milk along with the water, but you can chose your favorite milk option.

Enjoy!

xoxo

SiLLibake

Farro Rice Pudding

A nutritious alternative to Rice Pudding with all the same flavors!

Prep 5 mins

Cook 35 mins

Total 40 mins

Ingredients:

• 1 cup unsweetened plant milk (I use Almond Milk)

• 2 cups water

• 1 tsp vanilla or half a vanilla pod with seeds scraped out

• 1 small cinnamon stick or ½ tsp ground cinnamon

• 1 cup farro, rinsed and drained

• ¼ cup Maple Syrup

  Directions:

1. In a medium saucepan heat the milk and water over high heat. Once boiling add the vanilla, cinnamon, rinsed and drained farro and maple syrup. Stir and return to a simmer. Cover, reduce heat to low, and cook for 25 to 30 minutes or until most of the liquid has been absorbed.

2. Remove the lid, and stir the farro for 3 to 5 minutes. This will release more of the starch and thicken the pudding. Remove from heat and transfer to heat proof container to let cool. The pudding will absorb even more liquid while cooling.  Once cooled store in your fridge, serve with a little more ground cinnamon.

   Storage: 

   Store in an airtight container in the refrigerator for up to four days. 

   • ALL IMAGES: