Low Sugar Quinoa Rice Pudding with Vanilla and Cinnamon Recipe
A creamy and comforting quinoa rice pudding made with low sugar, infused with cinnamon and vanilla, and finished with mascarpone for richness. This healthy dessert or breakfast option is easy to prepare and can be enjoyed warm or chilled, perfect for a nourishing treat with a hint of natural sweetness.
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: International
- Diet: Low Fat
Ingredients
Quinoa Pudding
- ⅔ cup (110 g) raw quinoa, rinsed
- 1 cup + 1 tbsp (260 ml) milk (regular, almond, or oat), adjust amount to taste
- 1 teaspoon vanilla extract
- 1½ tablespoons maple syrup, or to taste
- ½ teaspoon cinnamon
- 1 tablespoon mascarpone cheese (or heavy cream/double cream)
- Pinch of fine sea salt
Instructions
- Prepare Quinoa: Rinse and drain the quinoa thoroughly. Place it in a small pot and add most of the milk. Bring the mixture to a boil while stirring frequently to prevent sticking.
- Simmer Quinoa: Lower the heat to a gentle simmer and continue cooking the quinoa for 10 minutes, stirring frequently to keep it from sticking to the pot.
- Add Flavorings: Stir in the vanilla extract, maple syrup, cinnamon, a pinch of salt, and the remaining milk. Continue to simmer for another 5 to 6 minutes until the pudding thickens and the quinoa is fully cooked. Add a splash of milk or water if needed to adjust the consistency.
- Finish and Serve: Remove the pot from heat, stir in the mascarpone cheese until smooth and creamy. Serve the pudding hot immediately, or allow it to chill in the refrigerator before serving as desired.
Notes
- Stir the pudding frequently during cooking to prevent it from sticking to the pot.
- Serve with toasted nuts, seeds, fresh fruit, or fruit compote for added texture and flavor.
- If sweetening with mashed banana, add it after cooking is complete.
- Pudding will thicken as it cools; add milk or water to loosen the texture if necessary.
- Refrigerate leftovers for up to 3 days; not suitable for freezing.
