6 servings (serving size: 2/3 cup)

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.

How to Make It

Step 1

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.

Step 2

Preheat oven to 275°.

Step 3

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.

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