Apple, pear and raisin quinoa pudding (or rice pudding)

Two (mild) British winters in and it has happened: British pudding cravings. Rice pudding cravings, to be exact. Not even the cold, yoghurt-like rice pudding snacks I sometimes enjoyed in Australia (Le Rice, anyone?) but actual, proper, hot rice pudding. If I'm not careful, I'll soon be wanting steamed suet puddings with custard.

As it turned out, my rice pudding became quinoa pudding, because when I looked up how one made the original I was perplexed by references to "pudding rice". I could have used risotto rice instead, but didn't have any of that either. I know myself well enough to avoid buying ingredients on a whim if possible, so quinoa pudding it was. 

I have actually made a quinoa breakfast pudding before, when recipe testing for Ricki Heller's Living Candida Free. However, that was an oven-baked dish and this is a creamier, stove-top affair. This is also firmly suitable for pudding, although by virtue of the ingredient list, you could have it for breakfast too. By using two forms of fresh fruit as well as dried raisins, you hardly need to add extra sugar and there is nothing to stop you enjoying this first thing in the day.

I know I was craving this sort of thing, so my judgment is inherently biased, but this really was very, very good. It was exactly what I wanted, but better, because traditional rice pudding is a bit heavy and dense whilst this quinoa version is satisfying without being stodgy. It is sweet enough and creamy enough without being too much of either, and genuinely doesn't taste quinoa-y. Of course, you can also make it with rice and you can serve it cold as well as hot.

I recommend it highly, even if you're not in late winter Britain.

Apple, pear and raisin quinoa pudding

A delicious pudding or breakfast, served hot or cold

Makes enough for 4 to 6

Vegan and low in fat

Author: Bite-sized thoughts

Print recipe

Ingredients

1 cup quinoa (or pudding rice, or risotto rice)

3 cups unsweetened almond milk (or milk of choice)

2 to 3 medium apples, diced (no need to peel)

2 to 3 medium pears, diced (no need to peel)

1/2 cup raisins or sultanas

1 tbsp vanilla

1 tbsp maple syrup (or sweetener of choice)

1 tsp ground cinnamon

1 tsp ground nutmeg

Method

Combine the quinoa and almond milk in a large saucepan. Bring to simmering point and then add all remaining ingredients and reduce heat to low. Allow to cook, uncovered for 35 to 45 minutes, until the liquid is absorbed and the pudding fluffy.

What have you enjoyed making this weekend?

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