My 1st recipe disaster of 2014 is no longer a secret. I’m almost relieved. Now that it’s done, my kitchen disasters for the year are over, right? One can only hope.
Tee hee. Not really. 🙂 I knew exactly what I was going to do with that Sorghum.
I know I said salad. A girl’s allowed to change her mind, right?
Those darling little Sorghum kernels looked a little to much like rice to me…And since I have always loved rice pudding, it was fate.
Sweets always make you feel better. Am I right on this?
As it turns out, the snappy, chewy bite of the Sorghum grain pairs famously with the rich, creamy, decadent coconut milk and the sweetness of the raisins.
It’s especially a great substitute for white rice. A new twist on an old, classic favorite!
Here are a few tips from IK‘s Kitchen Disasters (learn from my mistakes!):
1. If you tip over the opened bag of dry Sorghum (like I did), they have an amazing capability to go everywhere! Those itty, bitty, darling little kernels of grain definitely have a mind of their own! And, because they’re round, the bouncing, spinning effect is exponential. Seriously! They are like crazy mad super
Here are a few nutritional facts:
Sorghum (by itself) is a gluten-free grain that’s high in dietary fiber and an excellent source of protein. What makes the grain so versatile is, you can use it as a replacement for noodles or white rice in your dishes (or make a great dessert like rice pudding!). If you want more information on it’s health/nutrition benefits, here’s the product page for the brand I used, and a great blog post on Sorghum’s versatility on Bob’s Red Mill blog.
I hope you love this re-take as much as we did! For me, I’m excited to try more recipes with this great grain!
- 1 cup sorghum grain, cooked per package instructions
- 1 (13.5 ounce) can coconut milk
- ⅓ cup white sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg, beaten
- ⅔ cup raisins (equivalent to 4 (1-ounce) boxes)
- 1 tablespoon butter
- 1 teaspoon vanilla
- In a medium saucepan, add coconut milk, sorghum, sugar, salt, cinnamon and nutmeg.
- Cook on medium to medium-low heat for 15 minutes until thick and creamy, stirring periodically.
- Add beaten egg, very slowly, stirring constantly. Add raisins, butter and vanilla, and continue to stir, cooking for 2-3 more minutes.
- Remove from heat. Spoon into serving bowls and chill in refrigerator until set.