How to Cook Quinoa Pudding
Quinoa pudding is a traditional Hispanic dish that uses quinoa as the base and for texture. You can usually find quinoa at a grocery store that carries Spanish food, and at some mass market grocery stores. This pudding takes about an hour to prepare, and is best served after cooling overnight. Does this Spark an idea?
Things You'll Need
- 1/2 cup raisins
- 1/2 cup rum
- Small sauce pot
- Stove
- 2 cups quinoa
- Colander
- 2 cups milk
- 1 1/3 cups whipping cream
- Large sauce pot
- Whisk
- Large bowl
- 1 1/3 cups sugar
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3 egg yolks
- Measuring spoons
- Measuring cups
- Small bowl
- Plastic wrap
Instructions
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1
Combine rum and raisins in a small sauce pot. Heat on high until the rum boils and the raisins start to plump. Remove from heat and set the sauce pot aside.
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2
Boil a large pot of water. Place quinoa into the boiling water and cook until plump and tender. Drain the quinoa in a colander and set aside to cool.
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3
Mix the cooled quinoa, milk, whipping cream, sugar, cinnamon, nutmeg and salt together in a large saucepan with the whisk. Heat the mixture until it starts to boil. Stir constantly to prevent the milk from scalding.
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4
Reduce the heat on the stove to low. Cook the mixture for 15 minutes, or until the mixture thickens and most of the liquid evaporates. Constantly stir the mixture to prevent the pudding from sticking and burning.
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5
Whisk egg yolks in a small bowl. Add one cup of hot pudding mixture and whisk together with eggs. Pour the mixture back inside the pot on the stove.
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6
Add the raisin mixture to the pudding on the stove. Continue to stir until the pudding becomes very thick. Keep the heat low and do not allow the pudding to boil.
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7
Remove the pudding from the stove and pour into a large, heat-resistant bowl. Cover the bowl with a lid or plastic and refrigerate overnight or until completely cool.
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References
- Photo Credit ballyscanlon/Stockbyte/Getty Images
