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indian pudding
yield: 4-6 servings

-excerpted from Lenore's Natural Cuisine cookbook

The gentle sweetness of amasake, a rice drink, teams well with cornmeal to create an earthy delight. Make this pudding in fall and winter to warm you, body and soul.


1  cup cornmeal
1 1/2 cups water
2 cups amasake
1/4 tsp. unrefined sea salt
1/4 cup barley malt syrup
1/2 tsp. cinnamon

1/2 tsp. ginger powder
1 tsp. grated lemon rind
1 tsp. natural vanilla flavor    
1 TBS. sunflower seeds,
   toasted, to garnish


  1. Dry-roast cornmeal over a low heat in a heavy, nonstick pot. Stir constantly until golden and fragrant, about 5 minutes. 
  2. When cool, add water. Whisk well. 
  3. Add amasake, salt, barley malt syrup, cinnamon and ginger. Simmer covered over low heat, 45-60 minutes. Use a flame tamer to prevent scorching. Whisk occasionally.
  4. Just before serving, whisk in lemon rind and vanilla. 
  5. Serve pudding hot, garnished with sunflower seeds. 


To increase sweetness and add texture, add 1/2 cup currants or raisins to step #3. 
To make a richer-tasting pudding, add 1/4 cup tahini to step #3.

cook's tip

Spoon leftover pudding into a covered, glass dish. After it cools, cut into slices. Eat garnished with toasted sunflower seeds. 

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