Having no idea how I would prepare cream of wheat, I put it in my cart.  The Excellent Source of Iron, Excellent Source of Calcium, Low fat, Sugar Free, Good Source of Fiber label caught my attention.  So I decided to prepare this making a variation of Indian Rice Pudding and it came out really good- creamy and fragrant, not too sweet.

It’s a simple and elegant filling hot breakfast, flavored with Indian spices and pistachio nuts. And it’s so easy to put together.

Wrap yourself in love with this comfort food.

2 servings

Ingredients:

1/3 cup whole grain of Cream of Wheat

2 cups Coconut Milk

1 tbsp. rose water

½ cup + 1 tbsp. pistachios  (finely chopped)

½ tsp.  cardamom (powder)

3 tablespoons of maple syrup, brown sugar or 3 packets of Stevia

1 tsp. of coconut oil *optional

Directions:

1. In saucepan, bring coconut milk to a boil, watching it carefully to prevent it from boiling over.

 2. Gradually add whole grain cream of wheat, rosewater, ½ cup of pistachios, cardamom and sugar stirring constantly with wire whisk until well blended. Whisk without stopping so that no lumps form.

3. Reduce heat to Low; drizzle the coconut oil (if using) and simmer, uncovered for 3 minutes or until thickened, stirring frequently.

4. Transfer to serving bowls, and garnish with remaining pistachios before serving.

*Image courtesy Flickr creative commons.