Desserts: Creamy ‘I Can’t Believe It’s Not Rice’ Pudding

Serves: 4-6 people


2 cups cooked whole white buckwheat groats

1 cup grated apple (cored but not peeled)

1/4 cup raisins

2 eggs

1 cup milk

1/3 cup honey (preferably clover or other mild honey)

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/2 tsp. grated lemon peel

Grating or two of fresh nutmeg

1 tbsp. dark rum (optional)

1/2 cup dairy sour cream

Whipped cream and chopped nuts or fresh fruit, for garnish


Follow cooking instructions on the box for foolproof fluffy formula #2, using water as the cooking liquid and omitting salt and pepper.

Beat together eggs, milk and honey until well-blended; add vanilla extract, cinnamon, lemon peel, nutmeg and rum.

In a large bowl, combine groats, apple, raisins and milk-egg mixture; mix thoroughly. Spread pudding into buttered 8-inch square pan.

Bake at 350°F for 25-30 minutes, stirring every 5 minutes. Remove from oven, let cool 15 minutes, then stir in sour cream.

Serve warm or cold, garnished with whipped cream and chopped nuts and/or fresh fruit.