Creamy wheatberry pudding. Creamy vanilla orange rum wheatberry pudding. Spiked vanilla & orange wheatberry pudding. Creamy orange rum wheatberry pudding. Guys, I just spent 15 minutes trying to decide what the heck to call this thing.
Let me summarize: Uh-mazing. Epic. Creamy. Vanilla-y. Zesty. Dessert. Breakfast.
Take your pick.
The flavor is so intensely vanilla you’d never know this lone bean has been shoved in three different pantries for the last 3 years because I refused to throw out the $7.32. I bought it from Whole Foods when we lived in Florida. The sell by date said 2007. Somebody call Hoarders, I bet that right there would qualify me.
How I didn’t slice a finger off scraping out that vanilla bean goodness from the dry as a bone bean is a complete miracle but totally worth the risk. I didn’t have to use any sugar, just a drop of maple syrup (which in retrospect you could totally omit) because the vanilla flavor from the bean was so sweet. Such a good use of 3 years of patience and $7.32.
Why wheatberries? Well why the heck not?
If you’ve never tried them, get yourself to a bulk bin ASAP. If you’re dying to make this and have none on hand, I’ll allow for a one time brown rice substitution, but only once! Promise?
I’ve decided wheatberries are my favorite grain. It was a toss up between millet and them for awhile but this sealed the deal. Their chew is just fun and they’re so versatile. I cooked up a big batch of them when I made this and ate them in cereal, yogurt, mixed in with oatmeal, used them in a salad…the possibilities are endless. Can’t really say the same thing about rice, can you?
Oh, and then there’s the orange and rum I mentioned in the title I finally decided on. Those are like the best supporting actors ever.
Zesty, fun and boozy. Kinda like Haymitch.
And everybody loves a fun drunk, don’t they?
- 1 cup cooked wheatberries
- 2 cups milk (I used half 1% and half coconut milk from a carton)
- ½ an orange, zested
- 1 vanilla bean, insides scraped out
- ½ teaspoon cinnamon
- ¼ teaspoon orange extract
- pinch of salt
- ½ tablespoon maple syrup
- 1 tablespoon dark rum
- Combine wheatberries, milk, vanilla bean, cinnamon, extract and salt in a small sauce pan and bring to a boil.
- Once boiling, reduce heat to a simmer and let cook, stirring often for about 20 minutes until wheatberries absorb most of the milk and it starts to thicken.
- Add maple syrup and rum and simmer for another 10 minutes. Pudding should be creamy and thick by this point with little milk left.
- Garnish with additional orange zest.
- Best served warm.