Quinoa Rice Pudding Recipes

QUINOA PUDDING

Steps:

• In a large saucepan, bring quinoa and 3 cups milk to a boil; reduce to a simmer and cook, stirring occasionally, until tender, 12 to 14 minutes.
• Meanwhile, in a medium bowl, whisk together sugar, honey, eggs, cardamom, and remaining cup of milk. Reduce heat to medium-low. Stirring constantly, slowly pour egg mixture into quinoa; add raisins and apricots.
• Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Pour pudding into a 2-quart dish and let cool slightly. Cover surface directly with plastic and refrigerate until cool, at least 2 hours and up to 2 days.

QUINOA PUDDING

Steps:

• Place quinoa in a bowl of water. Begin the cleaning by rubbing the grain together between your hands. Drain and repeat several times. You will know the quinoa is clean when the water is no longer milky after rubbing. This step is essential for removing the bitter layer that surrounds the grain.
• Bring quinoa and 6 cups water to a boil in a large saucepan. Reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
• Preheat oven to 350°F.
• To measure milk, place powdered milk in measuring cup and add milk to one cup. Stir together to dissolve milk powder. If you do not have powdered milk, its best to use whole milk.
• Whisk together eggs, egg whites, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Mix in quinoa, nuts, and currants. Pour into a buttered 9-inch square baking pan prepared with a coat of cooking spray.
• Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake until a knife inserted in center comes out clean, around 40 minutes.
• Serve warm or at room temperature.

BANANA QUINOA "RICE" PUDDING

Steps:

• Rinse quinoa in a paper towel-lined colander until water is no longer milky. Transfer quinoa to a saucepan, add 1 1/2 cups water and soak for 30 minutes.
• Bring quinoa and water to a boil, reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
• Blend bananas, whole milk, coconut milk, 3 tablespoons honey, butter, 1/2 teaspoon cinnamon, and salt together in a blender until smooth.
• Stir milk mixture into quinoa, raise heat to medium; cook and stir constantly until pudding becomes thick, about 10 minutes.
• Transfer pudding to serving dish and refrigerate until cold, about 1 hour. Drizzle 1 tablespoon honey over pudding; sprinkle with 1/2 teaspoon cinnamon.

EASY QUINOA PUDDING (FOR BREAKFAST OR DESSERT)

Steps:

• Place the quinoa into a fine-mesh colander and rinse under cold water for about 15 seconds. Drain and add to a medium pot.
• Add the milk and bring to a simmer over medium heat. Cook for 20-25 minutes, stirring every few minutes to avoid scorching the bottom of the pot, or until the liquid is absorbed and the quinoa is soft.
• Stir in the maple syrup, vanilla, cinnamon, and salt. Turn off the heat, cover, and let sit for at least 5 minutes before serving.
• Serve warm or chill to serve later, topped with fruit if desired.

QUINOA "RICE" PUDDING

Steps:

• Bring the Quinoa and water to a boil, cover and reduce heat, cook for 20 minutes or until Quinoa is done.
• Stir 1 1/2 cup milk and sugar into the Quinoa and cook until thick and creamy, about 20 minutes. If using raisins add in the last few minutes.
• Combine 1/2 cup of the milk with egg, beat well. Stir into Quinoa mixture and cook, over low heat, for two more minutes.
• Remove from heat, stir in the butter and vanilla.

QUINOA PUDDING

Steps:

• Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat.
• Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.
• Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.