From Amy Riolo’s Dining With Diplomats blog.
Wheat berries are whole wheat kernels, and can be purchased at Middle Eastern, kosher and health food stores.
1 cup whole wheat berries (whole wheat kernels), rinsed
1/2 cup sugar or honey, or to taste
1 cup warm milk
1 tablespoon cornstarch
Handful of raisins
1 teaspoon roasted peanuts, unsalted, chopped
1 teaspoon slivered almonds
1 teaspoon walnuts, chopped
1 teaspoon dried coconut
1. Eight hours or the night before serving, place whole grain in a large thermos and cover with boiling water. The next morning, the wheat will be puffed and tender.
2. In a medium bowl, combine sugar or honey, milk, and corn starch together. Place cornstarch mixture and milk mixture in a medium saucepan over medium heat and stir to combine. Increase heat to high and boil, stirring, for 2 minutes. Reduce heat to low, and cook until pudding has thickened. Taste, and adjust sugar, if necessary.
3. Stir in raisins and distribute into 4 dessert bowls.
4. Mix peanuts, almonds, walnuts, and coconut together and sprinkle on top of pudding. Serve warm.
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