Ingredients:
2 tablespoons amaranth
1/3 cup basmati rice
4 tablespoons maple syrup or 4 tablespoons honey
1/4 teaspoon sea salt
1/4 teaspoon ground cardamom or 1/2 teaspoon ground nutmeg
4 cups low-fat soymilk
1 tablespoon arrowroot or 1 tablespoon kudzu
1 tablespoon vanilla
8 ounces fresh blueberries
8 ounces fresh raspberries
1 oranges, sliced in 8 rounds
Directions:
Combune amaranth,rice, maple syrup, salt and cardamom or nutmeg with 3 3/4 cups of soymilk in a medium saucepan over medium-high heat.
Bring to a simmer, reduce heat to very low.
Cover and cook, stirring ocasionally, for 2 hours.
Stir frequently to create a creamy texture.
Raise heat to medium.
Combine arrowroot flour with remaining 1/4 cup soymilk, stirring well to dissolve compelety.
Stir arrowroot mixture into simmering pudding, stirring continuously until pudding has thickened completely, about 1 to 2 minutes.
Stir in vanilla, Remove from heat and allow to cool slightly.
Layer warm pudding with berries in a parfait or other tall wide-mouth glasses.
Garnish with orange slices.
Servings: 4
Time preparation: 20 min.
Time total: 140 min.