Creamy Orange Spiked Wheatberry Pudding

• 1 cup Cooked Wheatberries
• 2 cups Milk (I Used Half 1% Milk And Half Coconut Milk From A Carton)
• 1/2 whole Orange, Zested, Plus Additional For Garnish
• 1 whole Vanilla Bean, Insides Scraped Out
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Orange Extract
• 1 pinch Salt
• 1/2 Tablespoons Maple Syrup
• 1 Tablespoon Dark Rum

1. Combine wheatberries, milk, orange zest, vanilla bean, cinnamon, extract and salt in a small sauce pan and bring to a boil. Once boiling, reduce heat to a simmer and let cook, stirring often for about 20 minutes until wheatberries absorb most of the milk and it starts to thicken.
2. Add maple syrup and rum and simmer for another 10 minutes. Pudding should be creamy and thick by this point with little milk left.
3. Garnish with additional orange zest. Best served warm.

wheatberries, milk, orange, vanilla bean, cinnamon, ubc, salt, maple syrup

Taken from tastykitchen.com/recipes/desserts/creamy-orange-spiked-wheatberry-pudding/ (may not work)