Well, well! I’ve been thinking about trying to do this for a long time and have found a new favorite! Made with quinoa, this dish has a nuttiness and a little more “chew” than traditional rice pudding where the rice gets very soft.
I’ve given a simple vanilla recipe here, but made with part coconut milk, almond milk, or added cocoa powder, spices, or citrus zest, there can be lots of variations. (And I can’t wait to try them all!)
Quinoa does have quite a few carbs – which sort of goes against my low-carb approach to eating – but with more protein than rice, it is absorbed more slowly into the system and, therefore, doesn’t cause a spike in blood sugar or carb cravings…for me at least. And that’s a very good thing!
(White rice has a glycemic load of approx 23, quinoa as a glycemic load of approx 13. This is a link of common questions concerning GL and GI info, if you’re interested.)
1 1/4 cups 2% milk
1/2 cup fat free half & half
1/4 cup Splenda
1/8 teaspoon salt
1/2 cup quinoa, rinsed in a fine sieve and well drained
1/2 teaspoon pure vanilla extract or paste (or a vanilla bean, split and scraped)
1/4 cup heavy whipping cream + 1 tablespoon Splenda
Cinnamon, nutmeg, raisins, pumpkin pie spice, lemon or orange zest, brandy extract, etc.
In a large saucepan, over medium-high heat, bring milk and half & half to a boil. Add the Splenda, salt, quinoa, and vanilla extract/paste.
Reduce heat to low and simmer, uncovered, for 45 min, stirring frequently. Cool.
Transfer to a dish, and chill, completely. Whip the 1/4 cup heavy cream and 1 tablespoon Splenda until quite stiff; fold into the chilled pudding.
(You may eat it warm before adding the whipped cream, but it’s SO good after!)
Makes approx 6 servings (1/3 cup each)
Per Serving: Calories 130; Protein 5 g; Fat 4 g; NET Carbs 16 g; (Fiber 1 g); Sugar 6 g; Sodium 140 mg