Sumac Pudding: Chilchin
Ingredients
- 4 cups water
- ½ cup sumac flakes
- ½ cup stone-ground yellow or white cornmeal, medium grind
- 4 tablespoons raw sugar
- ¼ cup lightly toasted pine nuts
Instructions
- In a bowl combine 2 cups cold water, the cornmeal and the sumac. Let soak 20 minutes to soften the cornmeal. In a 2-quart pot bring the other 2 cups of water to a boil. Pour in cornmeal mixture and sugar, stirring with a whisk until all is combined. Simmer the mixture, stirring occasionally until the mixture thickens and cornmeal is smooth and tender. The sumac lends a smooth satiny quality to the pudding. Pour into a ceramic or glass bowl to cool. Sprinkle with the pine nuts. The pudding will set when it cools.
Notes
Variations: Substitute a light honey or agave syrup for sugar. Use a finely ground cornmeal for a more creamy pudding.
