A nice twist on rice pudding, this dish gets its decadence from milk. The thicker the milk you use, the creamier it will be. If you want it to be really creamy, I’d suggest using unsweetened canned coconut milk.
Quinoa is a great alternative for other grains. It’s gluten-free, easy to digest, and for a grain, it’s a good source of protein (1 cup has 8 grams of protein; comparatively, brown rice has 5 grams and white rice has 4 grams). With milk, nuts, and some tofu whip cream, this becomes a meal full of nutrients, healthy fats, fiber, and protein.
The Pudding
Serves 4.
Time: 20 minutes (not including chilling time)
- 1 cup quinoa
- 2 cups milk of your choice (I use unsweetened vanilla almond milk) + 1 extra cup (if you want to add a bit more at the end–I always do)
- tiny pinch of sea salt
- 1 teaspoon vanilla extract
- sweetener of your choice (xylitol, honey, maple syrup, stevia, etc.)
Toppings:
- fresh berries
- caramelized pecans or almonds
- vanilla cheesecake cream (see recipe below)
Put quinoa, 2 cups milk, and sea salt in a small pot. Bring the mixture to a boil (watch closely–you don’t want the milk to be bubbling for long!!) and then reduce to a simmer for 12-15 minutes. Add vanilla extract and half of the sweetener. Serve warm (like oatmeal) or put in fridge to cool.
Before serving, add a bit more milk (optional) and the rest of the sweetener. Top with berries and nuts. The pudding can last in a fridge for up to 1 week. It’s best to add toppings at the very end.
Vanilla Cheesecake Cream
- 1 cup lite silken tofu
- 1 cup reduced-fat cream cheese
- sweetener to taste (I usually do about 2 tablespoons maple syrup)
- pinch sea salt
- 1/2 teaspoon vanilla extract
Combine all ingredients in a food processor until smooth and creamy. Store in an airtight container in the fridge for up to a week.
