Baked Farro Pudding
If you grew up eating tapioca or rice pudding, you'll love this version that uses farro instead.
3 hours 30 minutes
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- 1/2 cup whole-grain farro
- 4 cups milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2-3 strips of lemon peel
- 1 vanilla bean, split lengthwise
Heat the oven to 275 degrees F.
- Place the farro in a medium-sized saucepan and add water to cover by 2 inches.
- Bring to a boil and boil for 2 minutes.
- Remove the pan from the heat, cover, and let sit for 15 minutes.
- Drain the farro in a colander and transfer it to the work bowl of a food processor fitted with the metal blade. Pulse the farro just until the grains are coarsely ground, 30 to 45 seconds.
- In a large bowl, combine the farro, milk, sugar, salt, cinnamon, and lemon peel.
- Scrape the seeds from the vanilla bean into the mixture and add the pod as well.
- Mix well.
- Coat a 2-quart oven-proof baking dish with a little oil.
- Pour the mixture into the baking dish and place in the oven.
- Bake the pudding for 3 1/2 to 4 hours, until thickened and creamy. Stir it briefly every hour or so to prevent a skin from forming.
- Remove the pudding from the oven.
- Discard the vanilla pod and the lemon peel if you can locate them.
- Place a sheet of plastic wrap directly over the top of the pudding and refrigerate until thoroughly chilled.
Serve sprinkled with cinnamon.