Dessert
Pelamushi with Wild Rice
About this dish
Pelamushi is a beloved Georgian grape pudding, traditionally thickened with cornmeal and sweetened by fresh must. This version adds nutty wild rice for texture and richness, creating a cozy, rustic dessert that sings of autumn harvests.
Made with simple ingredients and lots of love, it's like a hug in a bowl.
Ingredients
UK and US measurements are both included for every recipe.
Red grape juice (preferably fresh or unsweetened)
liquid1 liter
Imperial measurement: 4 1/4 cups
Cornmeal (yellow or white)
grain100 g
Imperial measurement: 3/4 cup
Wild rice
grain100 g
Imperial measurement: 1/2 cup
Water
liquid500 ml
Imperial measurement: 2 cups
Granulated sugar
seasoning50 g
Imperial measurement: 1/4 cup
Walnuts, roughly chopped
other100 g
Imperial measurement: 1 cup
Honey (for drizzling)
liquid30 ml
Imperial measurement: 2 tablespoons
Method
Cook Wild Rice
PT40MIn a small saucepan, bring 500 ml (2 cups) water to a boil. Add wild rice, reduce heat to low, cover, and simmer for 40 minutes until grains are puffed and tender. Drain any excess water and set aside.
Heat Grape Juice
PT5MIn a large saucepan, bring the red grape juice to a gentle simmer over medium heat.
Whisk Cornmeal
PT10MGradually whisk in the cornmeal, a little at a time, to prevent lumps. Continue stirring with a wooden spoon until the mixture thickens and becomes smooth, about 10 minutes.
Combine Wild Rice
PT5MStir in the cooked wild rice. If you prefer a sweeter pudding, add the sugar now. Cook for another 5 minutes, stirring constantly.
Set the Pudding
PT1HPour the pelamushi into a large serving bowl or individual dishes. Let it cool to room temperature, then refrigerate for at least 1 hour until set.
Serve
PT5MGarnish with chopped walnuts and a drizzle of honey if desired. Serve chilled or at room temperature.
Equipment
- Large saucepan
- Small saucepan with lid
- Wooden spoon
- Whisk
- Serving bowl or individual ramekins
Nutrition facts
Tips
- For the best flavor, use fresh unsweetened red grape juice or press your own grapes in autumn. Sweetness varies, so adjust sugar according to your taste.
- Wild rice can be cooked ahead of time. Just let it cool and store refrigerated, then stir into the cornmeal mixture when called for., Coarse cornmeal may require longer cooking, watch the texture and add a splash of water or juice if it becomes too thick.
- The pudding thickens further as it cools, so don't worry if it seems a bit loose after cooking.
Serving suggestions
- Serve solo in small bowls, or with a dollop of plain yogurt or clotted cream. A sprinkle of pomegranate seeds adds a delightful tart contrast.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.