Meet Amaranth: Another perfect Gluten-Free Grain!
The diminutive grain is a nutrition giant: high protein, high fiber!
My corn Amaranth pudding is overlaid with my favorite Indian flavors, and a snap to make. Moreover, it is another perfect example of great desserts made with plebeian ingredients.
This spicy and funky dessert takes comfort foods to a whole new level.
Gluten-free without even trying. Do not forgo the saffron: it will add that subtle je-ne-sais-quoi exotic touch. Ghee adds a fabulous layer of flavor, and is easy to find in health food stores (and a snap to make at home: it’s all in my latest cookbook!)
Combining Corn and Amaranth just gives you another opportunity to explore with the wonderful gamut of gluten-free grains, but if you decide to make it an all-corn pudding, simply omit the amaranth and use 2 cups corn meal.
- 1 cup coarse corn meal
- 1 cup amaranth
- 1∕3 cup ghee
- 1 15-ounce can coconut milk
- 3 cup milk or dairy-free milk, low-fat OK
- Good pinch saffron
- 2 tablespoons orange flower water or rose water
- 2 tablespoons dark molasses
- 1/2 cup agave syrup, or a little more to taste (wait till you taste the finished dessert before adding)
- 1 tablespoon cardamom
- 2 tablespoons ground ginger
- 3 tablespoons rum
- Good pinch salt
Bring all ingredients to a boil in a saucepan, then lower the flame to low, and cook 10 minutes, or a drop longer, until the grain is tender.