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.
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.
