Quinoa Rice Pudding with Turmeric
Description:
Rice puddings are beloved for their creamy, comforting texture, often crafted with a base of milk and cream. However, this recipe takes a delightful twist by incorporating the wholesome benefits of quinoa, coconut milk, and the vibrant, health-boosting properties of turmeric. A true South Indian-inspired dessert, this Quinoa Rice Pudding with Turmeric offers a light yet satisfying experience, perfect for festive gatherings or as a wholesome after-school snack. The addition of cardamom adds a fragrant touch, while the mixed nuts or fruit garnish provides a delightful crunch. Simple to prepare, this pudding is an ideal option for those seeking a healthy and flavorful treat.
Cuisine: South Indian Recipes
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Basmati rice | 1/2 cup | You can substitute with brown rice; adjust water accordingly. |
| Quinoa | 1/2 cup | A nutritious addition to the pudding. |
| Coconut milk | 2 cups | Use full-fat for creamier texture or light for a leaner version. |
| Sugar | 1/2 cup | You can adjust the sweetness to your preference. |
| Turmeric powder (Haldi) | 1 teaspoon | Adds color and flavor. |
| Cardamom (Elaichi) Pods/Seeds | 3 pods | Crushed for added fragrance. |
| Mixed nuts | As required | Add chopped almonds, cashews, or pistachios for crunch. |
| Honey or Maple syrup | As required | Optional for additional sweetness. |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Instructions
-
Cook the Rice and Quinoa:
Begin by cooking the basmati rice and quinoa together. In a saucepan, add 3 cups of water and cook on medium heat until both the rice and quinoa are tender. This process usually takes around 15 minutes, but the time may vary depending on your stove settings. -
-
Prepare the Coconut Milk Mixture:
While the rice and quinoa are cooking, pour the coconut milk into another saucepan and bring it to a gentle boil over medium heat. Once the coconut milk starts to bubble, add the crushed cardamom, sugar, and turmeric powder. Let the mixture continue to boil for another 10 to 12 minutes, allowing the flavors to blend. -
Combine Rice, Quinoa, and Coconut Milk:
Once the rice and quinoa are cooked, add them to the coconut milk mixture. Stir well to combine and let the mixture simmer for 5 more minutes over medium heat, ensuring that the rice and quinoa absorb the coconut milk. -
Blend the Mixture:
For a smooth, creamy pudding-like consistency, use an immersion blender (or hand blender) to gently blend the mixture. Blend until the pudding reaches your desired consistency—whether you like it chunky or smooth, feel free to adjust. -
Cool and Serve:
Allow the pudding to cool to room temperature. Once it has cooled, serve it in individual bowls. Garnish with mixed nuts (such as chopped cashews, almonds, or pistachios) or fresh fruit for added texture. For extra sweetness, drizzle with honey or maple syrup. -
Storage:
This pudding can be refrigerated for up to 3 days. If it thickens too much after refrigeration, simply add more coconut milk or a little honey to bring it back to your desired consistency.
Serving Suggestions:
Serve the Quinoa Rice Pudding with Turmeric as a delightful dessert following a South Indian meal. Pair it with:
- Steamed Rice
- Mixed Vegetable Sambar
- Aama Vadai
- Carrot and Beans Thoran
- Pisarna Manga
This combination will ensure a complete, satisfying lunch or dinner.
Nutritional Information (Approximate per serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 250 kcal |
| Protein | 5g |
| Carbohydrates | 35g |
| Fat | 12g |
| Fiber | 3g |
| Sugar | 18g |
| Cholesterol | 0mg |
This Quinoa Rice Pudding with Turmeric is a wholesome, nutritious dessert that blends the goodness of quinoa, coconut milk, and the health benefits of turmeric, making it a perfect sweet treat for any occasion!
