Quinoa Pudding // Quinua con Leche

For a traditional version of quinua pudding, follow the instructions for arroz con leche and you´ll be ready for a real treat.

To the finished pudding add raisins, chopped mango, berries, a little Port wine, dried cherries…or whatever you feel like, and this will become a new dessert every time.

Sometimes I also add 2 tablespoons aguaymanto, (goldenberry) or sauco (elderberry) marmalade and stir it into the warm quinoa. Dried apricots are one of my favorite ingredients in rice and quinoa puddings. And more than once I added a little white chocolate (or Nutella), because I love the creaminess when melted. The flavor is lovely too, to say the least.

Quinoa Pudding // Quinua con Leche
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Cook time: 
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Serves: 8
 
Ingredients
  • 1 cup quinoa, rinsed
  • 2 cinnamon sticks
  • 4 cloves
  • 4 allspice berries
  • The peel of one lemon
  • 3 cups water
  • 2 cups evaporated milk
  • 1 cup whole milk
  • 1 cup sugar
  • 1 teaspoon vanilla essence
  • 2 teaspoons ground cinnamon
Instructions
  1. In a heavy saucepan put the quinoa, cinnamon sticks, cloves, allspice and lemon peel. Add water and bring to a boil. Lower the heat and cook for about 20 minutes, stirring every now and then. Discard the lemon peel.
  2. Add the evaporated and whole milk. Add sugar. Continue cooking, stirring until the pudding is creamy, 20 more minutes. Turn off the heat.
  3. Add vanilla essence and cool.
  4. Discard the spices and pour the pudding in ramekin or a nice container.
  5. Dust with ground cinnamon and serve at room temperature (I like it cold).

 


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