It may not be the most highly regarded dessert joint, but I came to really enjoy Pudding on the Rice when we lived n Portland. Novelty perhaps but there was something very satisfying about the colorful and wonderfully sticky globs of rice that your average cup of topped frozen yogurt couldn't compete with. I have to believe this has something to do with rice pudding's certain affinity to comfort food, but a dessert comfort food.
As with most comfort food, rice pudding does not rate highly on the nutritional scale. But what if that white rice was switched out with a very healthy grain instead and milk was exchanged for say almond or coconut milk? In keeping with our dietary restrictions this month Hollin prepared a sugar free, gluten free, vegan dessert that really hit the spot for me - my rice pudding spot. Mango is always a great pair with coconut milk but I have to wonder what other fruits might be equally delicious to try in this recipe.
(adapted from: Canela and Comino)
2 cups of almond milk
1 can of coconut milk (can use lowfat)
1 cup of quinoa, sorted and rinsed
1/4 cup of agave nectar
1/4 teaspoon of salt
1 or 2 mangoes peeled and sliced.
toasted coconut for garnish
1. Bring milks, quinoa, agave, and salt to a boil and then let simmer until quinoa has absorbed the liquid and has been cooked thoroughly (it will puff lightly and become translucent). Stir occasionally. If mixture becomes too dry before quinoa is fully cooked add some more almond or coconut milk to the mix.
2.Top with sliced mango and toasted coconut and serve. You may also want to reserve some coconut milk to garnish the dish. This will enhance the coconut flavor as well as making the pudding a little more juicy and rich. Enjoy.