This pudding is a revised version of my Grandma Ruth’s rice pudding. She used to make it for my dad every fall. He would sneak into the kitchen and eat it right out of the dish, standing with the refrigerator door wide open. I hope you’ll find this version just as tempting.
It’s Slightly Indulgent because it uses quinoa instead of white rice – quinoa is high in protein and has a balanced amino acid set, which makes it a complete protein, it’s naturally gluten-free, and is easy to digest. I’m just not willing to leave out the 1/2 & 1/2. It makes the pudding so much creamier – which is what I love about this dish.