Peruvian Quinoa Milk Pudding (Quinua con Leche)
A light, creamy, sweet and fragrant non-rice pudding from Peru. A gluten-free dessert with dairy alternatives included.
- Prep time
- 3 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup white quinoa
- 2 to 3 cinnamon sticks
- 3 cloves
- 1 to 2 star anise
- 1 cup water
- 2 cups coconut milk
- ⅔ cup brown sugar
- 1 to 2 teaspoons ground cinnamon (optional)
- 1 teaspoon vanilla
- 1 cup whole milk
Instructions
- 1
Wash and strain the quinoa. Set aside.
- 2
In a pan and medium heat, char the cinnamon stick, cloves, and star anise.
- 3
Add the coconut milk and cold water. let this simmer together with the spices for 7 – 10 minutes. Cook uncovered. Taste to check if the spices need to be simmered for longer to have a more intense flavor.
- 4
Remove the spices.
- 5
Add in the washed quinoa. Cook these for 15 minutes or till most of the liquids have been absorbed by the quinoa. Stir often.
- 6
Turn the heat to low and add the brown sugar, cinnamon powder, and vanilla, slowly add the whole milk while stirring.
- 7
Take off the heat once the sugar has dissolved. Continue mixing till you get a creamy texture. Adding more milk as needed.
- 8
Serve warm or cold from the fridge for a chilled dessert.