Red, White and Blue Amaranth Pudding Recipe

Amaranth, an ancient grain cultivated in Central America, thickens as it cooks. It makes a sweet, delicious pudding with a texture that’s similar to rice pudding. Serve it topped with white flaked coconut, red raspberries and blueberries for a patriotic celebration.

 
Recipes_Red_White_and_Blue_Amaranth_Pudding
PREP TIME : 45 MINUTES
TOTAL TIME : 195 MINUTES
8 SERVINGS

Ingredients:

  • 3 cups water
  • 1 1/2 cups organic whole grain amaranth
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups organic vanilla soy milk, divided
  • 1/3 cup organic honey
  • 1/4 cup naturally-prepared arrowroot starch
  • 2 teaspoons pure vanilla extract
  • 2/3 cup unsweetened organic coconut flakes
  • 1 cup fresh organic raspberries
  • 1 cup fresh organic blueberries

Directions:

1. In large saucepan combine water, amaranth and salt. Bring to boiling, stirring occasionally. Reduce heat. Simmer, covered, for 20 minutes or until slightly thickened and amaranth is tender. Stir in 1 1/4 cups of the soy milk and honey. Return to gentle boil over medium heat (this should take about 8 minutes), stirring constantly. Continue gently boiling for 10 minutes more or until mixture is of thick porridge consistency, stirring constantly. Remove from heat.

2. In small bowl stir together the remaining 1/4 cup soy milk and arrowroot starch. Stir into hot mixture in saucepan. Stir in vanilla. Spoon into eight 6- to 8-ounce dessert dishes. Top with coconut. Let stand at room temperature for 30 minutes. Cover and refrigerate at least 2 hours.

3. Top each dish with raspberries and blueberries. Serve immediately.

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