Quinoa pudding
So my mom and I were talking rice pudding the other day, and I developed a yen for it. But when I got home, I realized that what we had tons of that needing eating was not rice, but quinoa. So I improvised a pudding using a basic rice pudding recipe, and was very happy with the results. It's rich and creamy with a subtle nutty flavor, a lovely texture, not too sweet, and not actually bad for you. Hey, it's whole grain! Whole grain pudding! With fruit! And calcium! It probably makes you younger!
I've flavored this version with almond, tart cherries, and cardamom, but you could do it with almost any other dessert flavoring, such as the classic vanilla-and-cinnamon-and-raisin of traditional rice pudding, or orange-flower-water with chopped dried apricots, or star anise, or brown sugar and bourbon, or clove and citrus zest.
Quinoa Pudding
makes about 8 small servings, fewer if watching the BBC Pride and Prejudice miniseries
1 cup quinoa, rinsed well in a sieve and drained
2 cups water
2 cups milk
pinch salt
1/3 cup sugar
2 eggs
1/3 cup tart cherries (or just unsweetened sweet ones, but you might cut down on the sugar a bit in that case)
1/4 tsp almond extract
1/4 to 1/2 tsp ground cardamom (about 3 pods worth)
1/4 cup slivered, chopped, or flaked almonds, toasted (optional)
Combine the rinsed quinoa and water in a medium pot. Bring to a boil, then cover, lower heat and simmer on low heat for 15 minutes. Add milk, salt, and sugar, and simmer another 10-15 minutes, mostly covered. Quinoa will be very soft and tender, much softer than for use in a salad or side.
Beat the eggs in a bowl. Slowly pour a ladleful of hot quinoa into them, beating constantly, to warm and temper the eggs. Pour the egg mixture back into the quinoa pot, beating all the time. Cook on low heat, stirring, until the pudding starts to thicken up. Add the cherries, almond extract, and cardamom, and stir in as the pudding finishes cooking to a nice thick custardy consistency. If you want the almonds in the pudding, add now. Otherwise, pour the pudding into a bowl or several custard cups, and either sprinkle with the almonds or serve them on the side.
Serve warm or chilled. Mmmm...
I've flavored this version with almond, tart cherries, and cardamom, but you could do it with almost any other dessert flavoring, such as the classic vanilla-and-cinnamon-and-raisin of traditional rice pudding, or orange-flower-water with chopped dried apricots, or star anise, or brown sugar and bourbon, or clove and citrus zest.
Quinoa Pudding
makes about 8 small servings, fewer if watching the BBC Pride and Prejudice miniseries
1 cup quinoa, rinsed well in a sieve and drained
2 cups water
2 cups milk
pinch salt
1/3 cup sugar
2 eggs
1/3 cup tart cherries (or just unsweetened sweet ones, but you might cut down on the sugar a bit in that case)
1/4 tsp almond extract
1/4 to 1/2 tsp ground cardamom (about 3 pods worth)
1/4 cup slivered, chopped, or flaked almonds, toasted (optional)
Combine the rinsed quinoa and water in a medium pot. Bring to a boil, then cover, lower heat and simmer on low heat for 15 minutes. Add milk, salt, and sugar, and simmer another 10-15 minutes, mostly covered. Quinoa will be very soft and tender, much softer than for use in a salad or side.
Beat the eggs in a bowl. Slowly pour a ladleful of hot quinoa into them, beating constantly, to warm and temper the eggs. Pour the egg mixture back into the quinoa pot, beating all the time. Cook on low heat, stirring, until the pudding starts to thicken up. Add the cherries, almond extract, and cardamom, and stir in as the pudding finishes cooking to a nice thick custardy consistency. If you want the almonds in the pudding, add now. Otherwise, pour the pudding into a bowl or several custard cups, and either sprinkle with the almonds or serve them on the side.
Serve warm or chilled. Mmmm...