When I was a kid, I definitely wouldn’t choose semolina pudding for dessert. Maybe because it was considered baby food. But as the years went by I became a big fan. I like the sweet variations more than the savory ones. I often cook it for breakfast with raisins or eat it just plain with fresh fruits, or bake it wrapped in phyllo sheets as a midday snack or use it to make a cake soaked in heavy syrup with strong black tea. Ok, you get the idea… It´s always wonderfully filling, creamy yet light and healthy. Just the perfect accompaniment to your daily cup of tea/coffee.
Ingredients:
Instructions:
- 1 cup rice milk
- ½ cup semolina
- 2 Tbsp. agave syrup
- 1 tsp. rose water
- handful of fresh fruits & nuts
Instructions:
- In a small pot bring the rice milk to boil.
- Turn off the heat, add the semolina and stir vigorously until combined and no lumps are left. Add some more milk, if it´s too thick. It should be smooth and creamy with a spreadable consistency.
- Mix in the agave syrup and rose water.
- Wet a cup with cold water. Don´t wipe dry, it helps to form a nice round shape of the semolina mixture. Fill the cup with the cooked semolina and flatten it with a spatula.
- Put a plate on the cup and turn up side down, shake a little, the cooked semolina should come out easily and hold its shape.
- Drizzle with more agave syrup and garnish with fresh fruits, nuts and mint.