Baked Spelt Pudding

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This unique dish is a rustic take on baked rice pudding. The long stint in the oven (about 3 1/2 hours) gives the pudding a rich, creamy texture.
6 servings (serving size: 2/3 cup)


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1/2 cup uncooked spelt (farro), rinsed and drained
4 cups 2% reduced-fat milk
1/2 cup sugar
1/4 teaspoon salt
1/8 teaspoon ground cardamom
1 vanilla bean, split lengthwise
Cooking spray
Dash of ground cinnamon


Place spelt in a medium saucepan. Cover with water to 2 inches above spelt; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain. Place spelt in a food processor; process 45 seconds or until spelt resembles coarse meal.

Preheat oven to 275°.

Combine spelt, milk, sugar, salt, cardamom, and vanilla in a 2 quart-casserole coated with cooking spray. Bake at 275° for 3 1/2 hours, stirring every hour to prevent a skin from forming. Let stand 5 minutes. Sprinkle with cinnamon. Serve warm or chilled.

Created date

March 2005

Nutritional Information

Calories 211
Caloriesfromfat 17 %
Fat 3.9 g
Satfat 2 g
Monofat 1 g
Polyfat 0.0 g
Protein 7.4 g
Carbohydrate 39 g
Fiber 2.6 g
Cholesterol 13 mg
Iron 0.8 mg
Sodium 185 mg
Calcium 185 mg