Thu, 6 Sep, 2018
Warm quinoa and vanilla pudding
These cold evenings (and mornings) call for warm puddings. Rice pudding has always been one of my favourite desserts, but it takes a long time to make, so this is where nutritious superfood quinoa comes in. The result is similar to rice or tapioca pudding. Made with coconut milk it's ridiculously creamy, but you can use any kind of milk you prefer.
Warm quinoa and vanilla pudding with caramelised pecans
For the caramelised pecans
- ½ cup pecans, roughly chopped
- 1 tbsp pure maple syrup
- ¼ tsp cinnamon
- Pinch sea salt
For the pudding
- ½ cup white quinoa
- 2 cups unsweetened canned coconut milk (or whatever milk you prefer)
- 4 tbsp pure maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch flaky sea salt
- ½ cup sultanas
- ½ cup coconut cream or regular cream
- First, toast the pecans in a dry frying pan for approximately 4 minutes. Turn off the heat and add the maple syrup, stirring constantly while it bubbles and coats the nuts. Finally sprinkle with the cinnamon and sea salt.
- Next, place the quinoa in a fine sieve. Rinse thoroughly with cold water and allow to drain. This is an important step as it reduces any bitterness from the residue on the quinoa.
- In a medium-sized pot, combine the quinoa, milk, maple syrup/honey, vanilla, cinnamon, and salt. Bring to a boil over a medium heat. Reduce the heat to a low simmer and cover, leaving the lid slightly ajar to allow some steam to escape. Simmer for 15 minutes, stirring occasionally.
- Remove the lid and continue simmering for 5 more minutes or until pudding has thickened and the quinoa has absorbed most (but not all) of the milk. Remove from heat and stir through the sultanas.
- Pour into serving bowls, drizzle over some cream, sprinkle with some pecans and then serve immediately.
Written by Jordan Rondel. Republished with permission of Stuff.co.nz.