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.
Serves: Makes 6 - 8 servings
- 1½ cups water
- 1 cup quinoa
- 3 eggs, lightly beaten
- 1 ½ cups 1% milk
- ½ cup half & half
- ⅓ cup agave nectar
- 1 teaspoon vanilla
- ¼ teaspoon kosher salt
- 1 cup raisins
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pot of boiling water for bain marie
- Preheat oven to 325 degrees F. Set a pot of water to boil for the bain marie, or water bath.
- Put water in a medium size, heavy bottomed sauce pan and bring to a boil Meanwhile, rinse quinoa in a fine mesh strainer. Once water is boiling, add quinoa and simmer for 15 – 20 minutes or until all water is absorbed. Remove from heat and let quinoa cool slightly.
- In a medium bowl mix eggs, milk, half & half, agave, vanilla, salt, and raisins. Mix cooled quinoa into egg mixture. Pour entire mix into a 1 ½ – 2 quart casserole dish. Place dish into a larger 4 quart casserole. Set casseroles on oven rack. Pour boiling water halfway up casserole. Bake for 25 minutes.
- While pudding is baking, mix cinnamon and nutmeg together in a small bowl. Stir pudding and sprinkle the top of the pudding with cinnamon and nutmeg (use more or less according to your taste). Bake for another 25 – 35 minutes, until a knife inserted in the middle of the pudding comes out clean.
- Carefully remove pudding and bain marie from oven, remove pudding from bain marie, and then let cool slightly on a wire rack. Serve warm or cold as is, with a berry sauce, or with ice cream. Store covered in the refrigerator.