Here is a tropical adaptation of rice pudding. The milk includes coconut milk and the rice is replaced with quinoa. Please do not assume this is the traditional recipe for Peruvian Rice Pudding, because it is rather different. But, it has a lovely similarity. The coconut is subtle and the nuttiness of the quinoa comes through. If you’d like, you may serve with other tropical fruits or toasted coconut.
2 1/2 cups of milk (can use lowfat)
1 cup of coconut milk (can use lowfat)
3/4 cup of quinoa, sorted* and rinsed (can be substituted with rice or barley)
1/2 cup of sugar, divided
1/4 teaspoon of salt
toasted coconut for garnish
- In the top of a double boiler set over hot water, combine milk, coconut milk, quinoa, 1/4 cup of sugar and salt. Simmer until the quinoa is tender and most of the milk has been absorbed, about 1 1/2 hours; stirring occasionally. Stir in the remaining sugar and set aside to cool. Just before serving, garnish with shaved coconut.
*When I say sorted, I mean to be sure you go through the quinoa to be sure there are no damaged grains, small pebbles or other such items to remove and discard. I am not sure if this is a problem in other countries, because I have only bought quinoa here in Peru. Nothing is worse than enjoying a creamy dessert only to find a tiny pebble in it!
Yield: Serves 4
Source: Adapted from 366 Delicious Ways to Cook Rice, Beans and Grains