Chai-Spiced Amaranth Pudding

Bulk-bin buys are the basis for this recipe, starting with amaranth seeds (a high-protein grain), along with golden raisins, pistachios, and the fancy salt for the brittle. Cooked amaranth has a gelatinous quality that lends itself to pudding. If you have a chai spice blend on hand, substitute 1 teaspoon for the cardamom, cinnamon, ginger, and cloves. This pudding caused a little controversy in our household. I loved the flavor and aroma of the warm spices. Richard liked the texture, but would have preferred it plain, without the spices”like a proper English pudding.” Of course, not too many English puddings are made with amaranth, but a version of this sans spices would be a kidand Englishmanfriendly dessert.

Ingredients

  • 3 cups 1% low-fat milk
  • 1 cup amaranth
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 3/4 cup sugar, divided
  • 1 tablespoon cornstarch
  • 1 large egg
  • 1 large egg yolk
  • 1 cup golden raisins
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons Salted Pistachio Brittle, crumbled (or toasted chopped pistachios)

Instructions

  • Whisk together first 7 ingredients and 1/4 cup sugar in a medium saucepan. Bring to a simmer. Cover, and cook 25 minutes, or until amaranth is tender.
  • Meanwhile, whisk together remaining 1/2 cup sugar, cornstarch, egg, and egg yolk. Ladle in a little of the hot milk mixture from the pan, stirring constantly with a whisk. Slowly add egg mixture to pan, whisking constantly. Bring to a boil, stirring frequently. Cook 1 minute, or until thickened. Stir in raisins and vanilla. Cool to room temperature, stirring frequently to prevent a skin from forming on the surface.
  • Refrigerate. Serve topped with crumbled Salted Pistachio Brittle.
Servings: 6
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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