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indian pudding
yield: 4-6
servings
-excerpted from Lenore's
Natural Cuisine cookbook
The gentle sweetness of amasake, a rice
drink, teams well with cornmeal to create an earthy delight. Make this
pudding in fall and winter to warm you, body and soul.
ingredients
1 cup cornmeal
1 1/2 cups water
2 cups amasake
1/4 tsp. unrefined sea salt
1/4 cup barley malt syrup
1/2 tsp. cinnamon |
1/2 tsp. ginger powder
1 tsp. grated lemon rind
1 tsp. natural vanilla flavor
1 TBS. sunflower seeds,
toasted, to garnish
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directions
- Dry-roast cornmeal over a low heat in
a heavy, nonstick pot. Stir constantly until golden and fragrant,
about 5 minutes.
- When cool, add water. Whisk well.
- Add amasake, salt, barley malt syrup,
cinnamon and ginger. Simmer covered over low heat, 45-60 minutes. Use
a flame tamer to prevent scorching. Whisk occasionally.
- Just before serving, whisk in lemon
rind and vanilla.
- Serve pudding hot, garnished with
sunflower seeds.
variations
 To
increase sweetness and add texture, add 1/2 cup currants or raisins to
step #3.
To make a richer-tasting pudding, add 1/4
cup tahini to step #3.
cook's tip
Spoon
leftover pudding into a covered, glass dish. After it cools, cut into
slices. Eat garnished with toasted sunflower seeds.
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