Baked Farro Pudding

If you grew up eating tapioca or rice pudding, you'll love this version that uses farro instead.
Total Time: 
4 hours
Prep Time: 
15 minutes
Cooking Time: 
3 hours 30 minutes
Dessert
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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.

 

  1. Place the farro in a medium-sized saucepan and add water to cover by 2 inches.
  2. Bring to a boil and boil for 2 minutes.
  3. Remove the pan from the heat, cover, and let sit for 15 minutes.
  4. 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.

 

  1. In a large bowl, combine the farro, milk, sugar, salt, cinnamon, and lemon peel.
  2. Scrape the seeds from the vanilla bean into the mixture and add the pod as well.
  3. Mix well.
  4. Coat a 2-quart oven-proof baking dish with a little oil.
  5. Pour the mixture into the baking dish and place in the oven.
  6. 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.

 

  1. Remove the pudding from the oven.
  2. Discard the vanilla pod and the lemon peel if you can locate them.
  3. Place a sheet of plastic wrap directly over the top of the pudding and refrigerate until thoroughly chilled.

 

Serve sprinkled with cinnamon.