Quinoa con Leche
Memories of being a child, watching my grandmother prepare Arroz con Leche when we all craved something sweet. My mother along with my aunts would have children free weekends, and my grandmother was always the designated babysitter. I loved going to my grandmother’s house for the weekend. Her food was amazing. Can no one cook as good as she does. She puts “her foot into it”. Out of all of the smells that came out of her kitchen Arroz con leche was my favorite. The smell of coconut milk and cinnamon perfumed the entire house. This recipe is an ode to my Mama (my grandmother). It’s a recipe my grandmother passed down to me and one that will always be dear to my heart. Instead of using rice for this recipe I used Quinoa. Quinoa is a lot healthier than rice and is one of the most protein-rich foods we can eat. This dessert can both satisfy your sweet tooth and provide you with fiber as well. This is because Quinoa contains twice as much fiber as most other grains.
Ingredients & Method
- 3/4 cup quinoa
- 1 1/2 cups water
- pinch of salt
- 1 cinnamon stick
- 1 star anise
- 1 cup 2% milk
- 1 cup of fat free evaporated milk
- small rind of lime
- 1 can of fat free coconut milk
- 1 cup of sugar
- ground cinnamon & nutmeg for sprinkling on top
- mint leaf for garnish
Wash the quinoa using a fine mesh strainer until the water runs clear. In a deep sauce pan, add 1 1/2 cups of water, the cinnamon stick, star anise, lime rind, and pinch of salt , and bring to a boil, uncovered. Add the quinoa, reduce heat to a simmer, and cook covered until water is absorbed or about 15 minutes.
Add the 2% milk, coconut milk, evaporated milk and sugar, return to a boil, then reduce heat to a simmer and continue to cook uncovered, stirring frequently, until creamy in consistency or about 40 minutes.
Remove from heat, transfer pudding to a bowl, and use a fork to remove the cinnamon stick and star anise.
Serve warm in a small bowl, cup, or ramekin, sprinkle with ground cinnamon and nutmeg on top and enjoy.