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Low-Sugar Quinoa Rice Pudding with Vanilla, Maple, and Cinnamon Recipe

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4.3 from 86 reviews

  • Author: Sophia
  • Total Time: 20-21 minutes
  • Yield: 2 servings
  • Diet: Low Sugar

Description

This delicious and healthy Quinoa Rice Pudding is a low-sugar, creamy dessert or breakfast option made with quinoa and your choice of milk. Gently simmered and flavored with vanilla, cinnamon, and a touch of maple syrup, it’s a nutritious twist on traditional rice pudding, perfect served hot or chilled.

Ingredients

Quinoa Pudding

  • ⅔ cup (110 g) raw quinoa, rinsed
  • 1 cup + 1 tbsp (260 ml) milk (regular, almond, or oat; adjust amount to taste)
  • 1 teaspoon vanilla extract
  • 1½ tablespoons maple syrup (or to taste)
  • ½ teaspoon cinnamon
  • Pinch of fine sea salt
  • 1 tablespoon mascarpone cheese or heavy cream/double cream

Instructions

  1. Prepare Quinoa: Rinse and drain the quinoa thoroughly to remove its natural coating, which can be bitter. Place the quinoa in a small pot.
  2. Cook Quinoa: Add most of the milk to the pot and bring it to a boil over medium heat, stirring often to prevent sticking. Once boiling, reduce the heat to low and simmer the quinoa for 10 minutes, stirring frequently to ensure even cooking and to keep it from sticking to the pot.
  3. Add Flavor and Continue Cooking: Stir in the vanilla extract, maple syrup, cinnamon, pinch of fine sea salt, and the remaining milk. Continue to simmer the mixture for an additional 5-6 minutes, stirring regularly, until the pudding thickens and the quinoa is fully cooked. If the pudding thickens too much before the quinoa is tender, add a splash of milk or water to adjust the consistency.
  4. Finish and Serve: Remove the pot from heat and stir in the mascarpone cheese or cream to add richness and creaminess. Serve the pudding hot immediately, or alternatively, chill it in the refrigerator before serving for a cool dessert.

Notes

  • Frequent stirring during cooking is essential to prevent the pudding from sticking and burning on the bottom of the pot.
  • Serve topped with toasted nuts or seeds, fresh fruit, or a fruit compote for added flavor and texture.
  • To sweeten naturally, mashed banana can be added after the pudding has been cooked.
  • The pudding will thicken as it cools; to loosen consistency, stir in a splash of milk or water before serving.
  • Refrigerate leftovers for up to 3 days in a sealed container.
  • Not recommended for freezing, as texture may degrade.
  • Prep Time: 5 minutes
  • Cook Time: 15-16 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: International

Find it online: https://sophiasrecipe.com/low-sugar-quinoa-rice-pudding-with-vanilla-maple-and-cinnamon-recipe/