Farro Pudding - Savory Simple ~ www.savorysimple.net
Last year I had a life changing experience; I attended my first food blogger conference called Eat Write Retreat in Washington DC. I really had no idea what to expect when I signed up. I just knew I wanted to meet like-minded people and attend fun workshops. How could I have known this would be the weekend where I discovered I wanted to make food photography and recipe development my full time career? The entire weekend was magical for me, even though I was completely exhausted. We moved into our new house over the same weekend as the conference, which was not something I planned on. Life just happens that way sometimes, you know?

Farro Pudding - Savory Simple ~ www.savorysimple.net
Eat Write Retreat is being held in Philadelphia this year. I’ll miss having it right around the corner from home but I can’t really complain because it’s still within driving distance. And I’m so excited to go! There will be familiar faces this year as well as many bloggers I’m looking forward to finally meeting in person.

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.


Farro Pudding
Prep time
Cook time
Total time
Serves: approximately 3 cups
  • 1 cup uncooked farro
  • ¼ cup raisins
  • ¾ cup coconut milk or heavy cream
  • 3 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • ¼ cup toasted pecans, chopped
  • pinch of salt
  • optional: Chambord Black Raspberry Liqueur
  1. Prepare farro according to instructions. Do not salt the water. Rinse and set aside.
  2. Boil water and pour over the raisins. Allow them to soak for 5 minutes, then drain.
  3. 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.
  4. 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

  • http://www.specialtycakecreations.com Regina

    I have never cooked with farro, but this rice err… farro pudding looks divine.

  • http://www.blendwithspices.com Hari Chandana

    Sounds interesting and tempting.. nice pictures as always :)

  • http://whatshouldieatforbreakfasttoday.com/ Marta

    I read about Eat Write Retreat on a different blog and it sounds very interesting. Unfortunately not this continent :) Have fun on it! And a farro pudding looks delicious.

  • http://stowell.wordpress.com Roger Stowell

    Really beautiful opening shot.

  • http://www.grubarazzi.com Grubarazzi (

    I hope you win the sponsorship! This looks delicious!

  • http://www.soufflebombay.com Colleen (Souffle Bombay)

    Gorgeous photos! I was at the first EWR and totally enjoyed it,! Good luck to you!

  • http://littlekitchie.blogspot.com Marie

    Lovely! And that drizzle of Chambord… genius.

  • http://www.foodieportal.com foodie

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies.

  • http://tutti-dolci.com Laura (Tutti Dolci)

    Very creative use of farro, love the Chambord!

  • http://www.afamilyfeast.com Martha

    What a great idea for using farro! Looks so delicious! And, as always, your photography is wonderful!

  • http://www.unegaminedanslacuisine.com/ Valerie

    I’m also thinking about making this food blogging thing a full-time gig – aside from making the pricy switch to WordPress (eventually!), and getting my hands on an even pricier SLR camera (if I want to play in the big leagues, I’ll have to put the beloved p&s to rest), I have no idea how to go about doing it. I’ll keep an eye out for next year’s Eat, Write, Retreat – thanks for placing it on my radar! :)

    This farro pudding is exquisite! Completely new to me, but I’m already loving the chunky texture. Fab. photos!!

  • http://acupofmascarpone.com carol

    Jen, what an inspiring use of farro! The pudding is absolutely lovely, and I definitely will add the chambord. I wish I had known about that wonderful retreat last year. You definitely made the right move, your blog is outstanding, and just keeps getting better, if that’s possible!

  • Dara

    I absolutely love the chewiness of farro, but have only used it in savory salads. This pudding looks absolutely delish! What a brilliant idea to sub it for your standard rice variety.

  • http://www.southernsouffle.com Erika

    Beautiful photos!!! I hope you win that sponsorship. :)

  • http://thespicedlife.com/ Laura

    I love farro–this looks delicious! And yeah I SO wish I could go this year but then a deer ran into our car and we needed to buy a mini van. Le sigh. Hopefully next year!

  • http://www.piesandplots.net Laura Dembowski

    Oooooh, this sounds so warm and comforting! I’d take a bowl of this for breakfast this morning and be very happy!

  • cayley

    I love farro, so I’ll give this a try. Usually I eat it like oatmeal, make a smoked turkey salad of it over mixed greens (got to EatingWell’s website and search ‘farro smoked turkey salad’), or use it in place of arborio in risotto recipes.

  • http://jeanetteshealthyliving.com Jeanette

    I love the idea of farro pudding – going to have to try this! I’ve heard Eat Write Retreat is a great conference – hope to attend one of these years!

  • http://www.breathelighter.wordpress.com Debra

    What a unique twist on some favorites I’ve enjoyed in the past. I don’t often think of farro. I love the idea of something different!

  • Kathryn

    This looks really beautiful – so rich and creamy and decadent. Perfect comfort food!

  • http://www.nutmegnanny.com Nutmeg Nanny

    Such beautiful photos :) I swear I can taste it!

  • http://gourmandeinthekitchen.com Sylvie

    I hope you win the scholarship, it sounds like an inspiring retreat!

  • http://www.teaspoonofspice.com Deanna Segrave-Daly

    I’m already a big time farro fan but I haven’t gone sweet with it yet (besides as a hot breakfast.) Gorgeous!

  • http://heathersfrenchpress.com Heather @ French Press

    I love this idea – I made pudding with quinoa but never tired farro

  • carol

    I made this with unsweetened Almond Milk and slivered (lightly roasted and broken up) almonds instead of pecans. It is delicious. The farro has more flavor and a better texture than rice and is so much more nutritious.