Quinoa rice pudding

Creamy quinoa ‘rice’ pudding

Up your dessert game with this different take on traditional rice pudding.

By , 05 April 2016

(17 votes)

Creamy quinoa ‘rice’ pudding
  • 2 Hours

  • Serves: 4

Delicious in a salad or side, there’s so much more to this versatile grain – we’ve given it a starring role in a trio of deliciously different dishes.

Nutritional Info
Each 286g serving contains
  • Energy

    1351KJ

    323KCAL

    16%
  • Fat

    16.9g

    med

    24%
  • Saturates

    10.0g

    high

    50%
  • Sugars

    19.7g

    med

    22%
  • Salt

    0.29g

    low

    5%
of your reference intake.
Typical energy values per 100g: 473kJ/113kcal.
Ingredients
  • 150g quinoa, rinsed
  • 800ml semi skimmed milk
  • 400g can reduced-fat coconut milk
  • 1⁄2tsp vanilla extract
  • 50g light brown sugar
  • 15g butter
  • 100g blueberries
  • 2tbsp chopped pistachios
Method
  • Preheat oven to 150C/130C Fan/Gas 2. Grease an ovenproof dish with a little butter and add the quinoa, milk, coconut milk, vanilla extract and light brown sugar. Stir gently to mix. Dot the top with the butter and bake, uncovered, for 1 hr 30 mins.

  • Sprinkle with the blueberries then bake for another 30 mins, or until the top is golden and the blueberries burst.

  • Garnish with pistachios, then serve.