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1
Heat a large saute pan over moderately high heat.
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2
Add amaranth two tablespoons at a time.
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3
The amaranth should begin to pop within five seconds of hitting the pan.
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4
Shake the pan gently, until the amaranth is popped, about 20 seconds total.
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5
Transfer the popped amaranth to a bowl and repeat the process until you have 1/2 cup of popped amaranth.
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6
Bring the milk and water to a boil in a medium saucepan.
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7
Whisk in the remaining 1 cup of amaranth, reduce the heat to low and cover.
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8
Simmer for 30 minutes or until the liquid is absorbed and the amaranth tender, stirring occasionally.
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9
Remove the amaranth from the heat and stir in the butter and sugar.
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10
Serve warm, topped with a pat of butter and drizzle of fresh cream, and garnished with the popped amaranth.
