Quinoa Rice Pudding With Turmeric Recipe

Name: Quinoa Rice Pudding With Turmeric Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5
Cuisine: Indian
Ingredients: ½ cup Basmati Rice (1/2 cup Basmati rice (I used white rice; we can substitute this with brown rice, you have to adjust the amount of water needed accordingly)); ½ cup Quinoa (1/2 cup Quinoa); 2 cup Coconut Milk (2 cup Coconut milk); ½ cup Granulated Sugar (1/2 cup Sugar); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 3 pieces Cardamom (3 Cardamom (Elaichi) Pods/Seeds crushed); 0 pieces Mixed Nuts (Mixed nuts or fruit (as required)); 0 pieces Honey (Honey or Maple syrup (as required))

Quinoa Rice Pudding With Turmeric Recipe - Sweet Recipes (Indian Mithai / Indian Dessert) (Indian)

45 minIndian

Servings5

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Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Quinoa Rice Pudding With Turmeric recipe, cook the rice and quinoa with 3 cups of water on medium heat. This usually takes about 15 minutes (depends on the stove top/gas settings)
2While the rice/quinoa are cooking, boil the coconut milk in a sauce pan on medium heat. Once the milk comes to a boil, add the cardamom, sugar, turmeric and let it boil for another 10 to 12 minutes.
3Once the rice and quinoa are done, add them to the boiling coconut milk mixture. Let it simmer for 5 minutes under medium heat.
4I use an immersion blender/hand blender to blend the mixture to get a smooth pudding like consistency. Let it cool and serve with chopped nuts, fruit, maple syrup or honey.
5The pudding can be refrigerated for up to 3 days. We can add more milk or honey to get the desired consistency following the refrigeration.
6Serve Quinoa Rice Pudding recipe as a sweet along with a South Indian meal of Steamed Rice, Mixed Vegetable Sambar Recipe, Aama Vadai, Carrot and Beans Thoran and a Pisarna Manga Recipe for a complete lunch.