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?
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.
This creamy farro pudding puts other rice pudding dishes to shame!
- 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.