What if I told you there was a better way to make rice pudding and it didn't involve rice? Suffice it to say, rice pudding has a mushy consistency that is consistently mushy (ha.). I used to love tapioca and rice pudding, especially when served cold. Growing up, I'd much prefer that over any other pudding or gelatinous dessert. Something indulgent about a rice pudding with real vanilla and cinnamon...
Anyway, I decided to try out a dessert-like warm quinoa pudding. In Peru, where I recently visited, they'd use quinoa in every situation where we'd use rice, and that included dessert. And since I now know quinoa doesn't get mushy as fast as sushi rice, and thus was great for simmering down with some sweet and earthy flavors like cinnamon and star anise, I opted for just that.
NibMor was recently kind enough to send me some of their amazing, real, and rich chocolate products. Drinking chocolate? Chocolate bars? Chocolate nibs? I loved all of it. I was particularly enticed by the idea of their dark chocolate bites with cacao and real blueberries, and from there, a star was born. I made a really rich pudding with my most-used-ingredient-ever- coconut milk and got to contrast it with bittersweet berries and chocolate. And just like that, quinoa pudding has become my new favorite dessert. It'll become yours too when you realize how easy it is to make a fancy-looking dessert.
Long story short, you need to make this dessert. It's so rich, warm, sweet, and doesn't leave you feeling half-slumped-over like a giant piece of smothered cheesecake. Did I mention it's entirely dairy-free too?
Serves: 2 | Time: 45 minutes
- 1 c (dry) white quinoa
- 2 c full-fat unsweetened coconut milk
- 1 package NibMor All Natural Dark Chocolate Bites (with Real Wild Maine Blueberries)
- 1/2 c coconut cream
- 1/2 c blueberries
- 1/2 c blackberries
- 1/2 c dried coconut flakes
- 1 tbsp honey
- 2 tsp vanilla extract
- 1 tsp ground cinammon
- In a 4-quart pot, bring the quinoa, coconut milk, star anise, cinnamon, and vanilla extract to a boil.
- Once the quinoa is boiling, turn the heat down to simmer, stir in the coconut cream and honey, then cover the pot with a lid.
- Allow the quinoa to cook for an additional 30 minutes covered, stirring occasionally.
- Once the pudding is the same consistency as oatmeal (depending on how you like your oatmeal), take it off of the heat.
- Serve warm and top with crushed chocolate (I recommend a hammer and a plastic baggie), blueberries, blackberries, coconut flake, and garnish with cinnamon sticks and star anise.