Thank you to Christine Ciancetta for this recipe. This recipe was introduced in Episode 167 and reviewed in Episode 168.

Ingredients

• 1 cup Kamut® Khorasan porridge (or cracked farro porridge)
• 1 pinch sea salt
• 1/2 tsp. cardamom
• 3 cups whole milk
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 1/2 tsp. cream
• 1 tsp. rosewater or orange blossom water
• 1/4 cup roasted nuts, such as pistachios, pecans or hazelnuts

Method

1. Place the cereal and cardamom in a medium saucepan and toast over medium/high heat for about 5 minutes, stirring occasionally.
2. Add the salt and stir to incorporate.
3. Add the milk, sugar and vanilla and stir.
4. Bring to a simmer and reduce the heat so the pudding is lightly simmering.
5. Simmer 15 minutes, stirring frequently.
6. Turn off the heat and mix in the cream and rosewater.
7. Let the pudding sit up to 5 minutes to absorb all the liquid.
8. Serve topped with chopped roasted nuts.

To reheat, just add a bit more milk to the pan or dish with the pudding, stir, cover, and heat over low heat until hot.