When I heard that Tuscan Fields was offering a full scholarship to the conference I knew I had to go for it. These events aren’t cheap! Tuscan Fields makes organic, Italian farro, and I openly admit I’ve never worked with this grain until now. I wasn’t sure what to expect but I was pleasantly surprised! When cooked, the texture reminds me a bit of barley; chewy and toothsome yet soft. At first I was thinking risotto but as soon as I tasted some cooked farro it hit me. Rice pudding. I love rice pudding and have always wanted a good recipe for it on the blog. Why not make it with farro?
I used full fat coconut milk in this recipe instead of cream because, well, I love coconut milk. But heavy cream or half and half will also work well here. For a bit of decadence I drizzled some Chambord Black Raspberry Liqueur on top of the farro pudding before serving but that is completely optional.
- 1 cup uncooked farro
- 1/4 cup raisins
- 3/4 cup coconut milk or heavy cream
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1/4 cup toasted pecans, chopped
- pinch of salt
- optional: Chambord Black Raspberry Liqueur
- Prepare farro according to instructions. Do not salt the water. Rinse and set aside.
- Boil water and pour over the raisins. Allow them to soak for 5 minutes, then drain.
- Combine farro, raisins, coconut milk or heavy cream, brown sugar, cinnamon, vanilla, pecans and salt in a medium saucepan. Stir over medium heat until warmed throughout.
- Optional: before serving, drizzle with a small amount of Chambord.
More farro recipes
Jeanette’s Healthy Living – Warm Kale, Farro and Winter Fruit Salad Recipe
Chocolate Moosey – Beet, Spinach, and Goat Cheese Farro Risotto
Cookin’ Canuck – Farro Salad Recipe with Sun-Dried Tomatoes, Spinach & Cashews
Kalyn’s Kitchen – Farro & Roasted Sweet Potato Salad with Pine Nuts & Tahini-Sumac Vinaigrette
No Recipes – Farro and Porcini Mushrooms (farro con funghi)
Love and Olive Oil – Farro Risotto with Acorn Squash and Kale