Quinoa Rice Pudding with Cinnamon and Creamy Mascarpone
By Isabella Quinn
Prep
2 min
Cook
18 min
Total
20 min
Servings
3
Level
Easy
Gentle heating helps quinoa absorb milk and add starch to the pudding for a dessert or snack that is creamy and low in fat. This recipe for quinoa rice pudding as a low-sugar dessert or snack requires 20 minutes and other ingredients and toppings, such as cinnamon, vanilla, and mascarpone cheese, along with soft quinoa.
White quinoa is prepared in low-fat milk. Other ingredients and seasonings used in this pudding recipe include vanilla extract, maple syrup, cinnamon, and some sea salt. Most of the milk used in the recipe is added to cook with the quinoa. The final ingredients and remaining milk are added toward the end of quinoa cooking time. Mascarpone cheese is stirred in off the heat for more texture. Measuring the maple syrup used in the recipe rather than using large amounts helps regulate the sweetness of the pudding.
Stir frequently while boiling and simmering to avoid burning quinoa in a small cooking pan. The pudding is ready when the quinoa is tender, the pudding will continue to thicken as it cools. The most common problem with this recipe is burning the quinoa by not stirring often enough; the recipe recommends adding milk or water if the pudding is too thick.
Serve hot or cold, with or without toasted nuts and seeds, fresh fruit, or fruit sauce. Cold leftovers will be thicker; add milk or water as needed to thin the mixture. This recipe can be enjoyed as a dessert or snack. The recipe provides details about adding ripe mashed bananas to sweeten after cooking.
Why we keep this one around
- Stirring helps stop the quinoa and milk from burning on the bottom of the pot and gives the pudding a creamy texture rather than burnt quinoa stuck to the bottom of the pot.
- Adding the remaining milk and flavorings helps cook the pudding slightly to complete the cooking of the rice and thicken the pudding.
- Mixing mascarpone into the dish after removing it from the heat preserves its creamy finish. Adding mascarpone to the dish while it is still hot would result in continued cooking of the mascarpone.
- Rinsing and draining quinoa before cooking helps to remove debris and other particles. The recipe does not call for a two-hour soak to prevent bitterness, as its sweet ingredients prevent bitterness.
- The pudding hardens in the refrigerator. Add milk or water to the pudding to soften it enough to eat with a spoon without adding other ingredients.
- Served warm or cold, quinoa holds up well. Added fruit and other toppings, such as toasted nuts, add texture.
Ingredients
- •⅔ cup raw quinoa (rinsed)
- •1 cup milk (plus 1 tbsp (260 ml); regular, almond, or oat; adjust amount to taste)
- •1 tsp vanilla extract
- •1 ½ tbsp maple syrup (or to taste)
- •½ tsp cinnamon
- •1 tbsp mascarpone cheese (or heavy cream/double cream)
- •fine sea salt (pinch)
Instructions
- 1
Rinse and drain the quinoa and place it in a small pot. Add most of the milk and bring to the boil, stirring often.
- 2
Lower the heat and simmer for 10 minutes, stirring frequently.
- 3
Add the vanilla, maple syrup, cinnamon, salt, and remaining milk. Continue simmering for 5-6 minutes until the pudding has thickened and the quinoa is fully cooked. If needed, cook a little longer with a splash of milk or water.
- 4
Remove from the heat, stir through the mascarpone, and serve hot or chill before serving.
FAQ
Nutrition (per serving)
226
Calories
8g
Protein
5g
Fat
35g
Carbs
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