Rice pudding is popular worldwide, there is an American version, Italian, Indian, Arabic, and African version. If you search the internet you’ll find a savory version too! This time, I’m bringing you something new, Freekeh Pudding with Blueberry Sauce.
Freekeh Pudding with Blueberry Sauce
Why use freekeh in a dessert, especially a pudding?! Pudding is a creamy dessert and freekeh is a grain which is more on the chewy side.
Well, this is exactly the reason why I chose freekeh. The more you chew the more full you’ll feel, and one serving of this pudding (which is only 282 calories) will keep your sweet tooth satisfied for a long time.
Don’t miss understand me! This Freekeh Pudding is creamy but not as creamy as rice pudding.
If you are trying to lose weight, freekeh is a gift from heaven. It is low in calorie and replaces rice and other high-calorie grains. Freekeh pudding tastes amazing, you will not find it different than your regular rice pudding.
To encourage my readers to try this awesome grain, I’m teaming up with my friends at Freeklicious for this great giveaway.
One reader will get a case – which will consist of 3 pouches of Wholegrain and 3 pouches of Cracked freekeh. If you are new to freekeh then try it with my Freekeh with Chicken, Freekeh with Fish, Freekeh Chowder, and of course the Freekeh Pudding recipe shared in this post.
- 2 1/4 cups 2% milk
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons unsalted butter
- 1/4 cup freekeh uncooked
- 1 tablespoon +1 teaspoon cornstarch dissolved in 4 tablespoon water
- *** Blueberry Sauce
- 1 cup fresh blueberries you can use frozen
- 2 tablespoons sugar
- 1/4 cup water
- ***Making Freekeh Pudding:
- - Soak freekeh in warm water for an hour. (You can skip this part, but it will result in softer textured freekeh especially if you are using whole freekeh).
- - Boil freekeh for one hour. Keep aside.
- - In a saucepan, add milk and sugar, when it comes to a boil, add the butter and freekeh.
- - Let it cook for 15 minutes on medium heat. Stir to avoid the milk from burning.
- - Add the cornstarch mixture and stir until thick. Add vanilla, stir for one minute, and turn off heat.
- - When the pudding cools, refrigerate.
- ***Making Blueberry sauce:
- - In a saucepan, add all the ingredients and let it come to a boil.
- - Let it boil for 2 - 3 minutes on medium heat.
- - Remove from heat and keep aside to cool.
** If you want a thicker sauce, let the mixture boil longer, if you want a thinner sauce, add more water.