Growing up in Germany and spending most of my summers at the beach with my Omi meant Pippi Longstocking sandwiches and tons of rice pudding. Rice pudding has always been a snack that reminds me of my grandparents. If I started feeling homesick I used to go get rice pudding and a pretzel. Since I am a converted vegan, I no longer have this option.
It was time to find an alternative! This pudding is so delicious and nutritious! naturally sweetened and a great source of fiber!
1 1/2 cups light coconut milk
1 1/2 almond milk 1/4 cup water
1/2 cup maple syrup
1 tsp. cinnamon
1 tsp. nutmeg
१/2 tsp. ground cloves
1 tsp vanilla extract
1/2 cup raisins
1 cup quinoa
Over medium-low heat, heat the first seven ingredients in a large saucepan. Stir in quinoa, continue cooking over medium-low heat until mixture thickens and becomes the consistency of rice pudding (about 30 mins). If you find that your pudding seems a bit dry and the quinoa is still hard, just add a splash more milk and water and cook totally covered for a few more minutes. Serve warm or cold.
TIP: I like to top the pudding with strawberries or raspberries and crushed almonds!
Tip: Omit the cinnamon and cloves for a creamier taste that is similar to rice pudding!