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?
Creamy Orange Wheatberry Pudding
- 1 cup cooked wheatberries
- 2 cups milk I used half 1% and half coconut milk from a carton
- 1/2 an orange zested
- 1 vanilla bean insides scraped out
- 1/2 teaspoon cinnamon
- 1/4 teaspoon orange extract
- pinch of salt
- 1/2 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.