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Banana Quinoa Rice Pudding

February 15, 2012

Do you ever find yourself going through phases where you will cook the same food over and over for weeks -- sometimes months -- on end? Well, that was me with quinoa. A few years back my husband went through a major quinoa eating phase which then rubbed off on our kids. I found myself steaming a pot of it every day and then tossing it with cherry tomatoes, olive oil, lemon and basil; mixing it with shrimp and avoacdo; or using it as the base for Quinoa Mexicana Salad.

Quinoa is a fantastic grain which is rich in protein, calcium and many other essential vitamins and minerals. The only down side for me whenever I make it for my kids is the mess I find under their chairs after dinner (this is my problem with rice too). I can spend a good 10 minutes sweeping those little grains up off the floor and still find more down there a week later.

Without banning quinoa from our dinner repertoire, I turned one of our favorite grains into a dish that tastes incredibly similar to rice pudding and is much more mess-proof. Light and creamy with a delightful coconut-banana flavor, this dish can be served after dinner for dessert, as an after school snack or even as a special breakfast treat.

You may find yourself making a lot more quinoa after trying this recipe, but you'll find a lot less of it on the kitchen floor and a lot more of it in your family's tummies!

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Banana Quinoa Rice Pudding  (Serves 4-6)

  • Cook Time: 20 minutes,
  • Total Time: 1 hours, 20 minutes,

Ingredients

  • 1 cup quinoa
  • 1 14 oz can light coconut milk
  • 1 cup milk
  • 2 ripe bananas, mashed
  • 3 tablespoons honey
  • 1/2 teaspoon cinnamon

Preparation

  1. 1. Place the quinoa in a strainer and rinse with water.
  2. 2. Place quinoa, coconut milk and milk in a medium saucepan and bring to a boil. Cover and simmer for 15 minutes.
  3. 3. Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.
  4. 4. Pour into individual ramekins and chill for 1-2 hours.*
  5. 5. Serve.
  6. * The pudding can also be served warm.
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Comments






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  1. kellie

    December 28, 2012 at 12:44 am

    Reply

    Is there anything I could do with this if I have way too many leftovers? I was thinking of using it in place of bananas for your banana muffins?? Or that might not work at all?

    • catherine

      December 28, 2012 at 11:34 am

      Reply

      Hmmm that might be interesting!

  2. DrKylanol

    November 2, 2012 at 2:34 pm

    Reply

    I hate cooked bananas so I modified the recipe and it came out AWESOME:
    I used 3/4 cup raisins instead of 2 bananas, agave instead of honey, more cinnamon than listed (2ish tsp), 2 tsp of stevia & splash of vanilla extract.

  3. Ana

    August 1, 2012 at 7:54 am

    Reply

    I made this for someone with dietary restrictions (no dairy, no refined sugar or sweeteners); I replaced the milk and coconut milk with 2 cups of unsweetened almond milk, left out the honey and added in a handful of raisins and dried dates. It turned out delicious – maybe even a bit too sweet! Will cut down on the dates next time.

  4. Reich

    July 17, 2012 at 7:47 am

    Reply

    How many cups is 1 14 oz can of coconut?

    • catherine

      July 17, 2012 at 11:16 am

      Reply

      1 2/3 cups! :)

  5. Brenda

    June 26, 2012 at 4:11 pm

    Reply

    Great for breakfast!!

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  7. Lauren

    March 16, 2012 at 1:29 pm

    Reply

    We made this recipe a few days ago! I really enjoyed it….my kids thought it was *okay*…..but I did let them add some colored sprinkles on top to give it some color (maybe not a healthy addition, but it was fun for the kids!)

  8. tonia

    March 8, 2012 at 4:31 pm

    Reply

    have been eating this all week. we are HUGE fans of rice pudding, me and the kids can eat it everyday if we could.
    found that Jasmine rice is our favorite to use until we tried Quinoa. I have had quinoa in the cupboard now for a little while and would only use it with beans and sauce.
    this tasted amazing with some raisins and a sprinkle of nutmeg :)

  9. Melanie

    March 7, 2012 at 11:10 pm

    Reply

    Just made this, am eating a bowl of the still-warm pudding right now. Garnished my bowlful with a few dried strawberries. Delicious!

  10. Blythe

    February 29, 2012 at 12:48 pm

    Reply

    I made this for my girls and it was a huge hit!!! I am always looking for new breakfast ideas. Any other quinoa breakfast combos that you come up with would be much appreciated.
    Thanks so much,
    Blythe

  11. tara

    February 28, 2012 at 12:41 pm

    Reply

    I substituted So Delicious Vanilla Coconut milk (the ones that comes in a box) and added a cinnamon stick and 2 cardamom pods while cooking. It came out delicious. I then added banana but actually prefer it without if I’m going to use the vanilla coconut milk, cinnamon stick and cardamom. But even with the banana its very good and creamy.

  12. Amie

    February 24, 2012 at 1:36 pm

    Reply

    I’m apparently having an equipment failure problem over, of all things, the straining step. None of my strainers have holes small enough that the Quinoa doesn’t fall through. I have the same issue with Orzo. Any suggestions?

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  14. chrissyjoy

    February 23, 2012 at 10:42 am

    Reply

    made this for breakfast for myself and my 17m/o … we both loved it, and it was our first time trying quinoa. :) )) delishhhh.

  15. Nicole

    February 18, 2012 at 12:15 am

    Reply

    Do you think you could make this with amaranth?

  16. Peggi

    February 17, 2012 at 6:55 am

    Reply

    Can you give me a non-nut substitute for the coconut milk? We have a tree nut allergy in our household and can’t use coconut.

    • catherine

      February 17, 2012 at 1:33 pm

      Reply

      The coconut milk adds body and flavor. You can use all regular milk if you prefer, I just love the flavor of coconut!

  17. Kendall Bak

    February 16, 2012 at 10:16 pm

    Reply

    FYI, Native Forest Coconut Milk cans are BPA free. :)

  18. Aprille

    February 16, 2012 at 4:19 pm

    Reply

    What do u think of adding cardamom and ginger to this? I have been making a rice pudding in my slow cooker with these spices and saffron, although I think the saffron would not pair well.

    • catherine

      February 16, 2012 at 4:46 pm

      Reply

      Those would be fabulous in this! I have been using a lot of cardamom recently, too!

  19. Mya

    February 16, 2012 at 2:19 pm

    Reply

    this is sooo good! I’m not that crazy about quinoa, this is the best way I’ve had it so far!

  20. Melissa

    February 16, 2012 at 1:55 pm

    Reply

    Could I substitute something else for the bananas? Any suggestions? I’m thinking pureed mango? My hubby simply won’t eat bananas!:( Or do you think it would work by just omitting them?

    • catherine

      February 16, 2012 at 2:01 pm

      Reply

      The banana adds so much flavor! You can omit it if you really don’t like banana, or substitute another mashed or pureed fruit!

      • Melissa

        February 16, 2012 at 3:38 pm

        Reply

        Maybe I’ll have to make it with the banana just for me then ;)

  21. Julie

    February 16, 2012 at 1:08 pm

    Reply

    My son has two teeth and he’s able to handle a quinoa dish that I make that is very similar to this. The grains of quinoa are tiny and tender.

  22. Brixie

    February 16, 2012 at 10:19 am

    Reply

    I think this Let’s Do…Organic Creamed Coconut would be a good alternative when you’re trying to avoid BPA cans. I’m hoping to find it at my local health food store. If not, to amazon I go!

    http://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U/ref=sr_1_6?s=grocery&ie=UTF8&qid=1329405006&sr=1-6

  23. Lj

    February 16, 2012 at 7:59 am

    Reply

    http://www.amazon.com/gp/aw/d/B001HTJ2BQ
    FYI this company has BPA cannned free coconut milk.I bought at whole foods …
    There are a few companies that have BPA free cans you just have to look in advance;)

  24. Shirley

    February 15, 2012 at 4:10 pm

    Reply

    Your recipe just says Milk for the milk part. What is the lowest fat content milk that you would be able to use so as to not lose the creaminess? Could you go as low as 1% MF?
    Thanks.

    • catherine

      February 15, 2012 at 4:27 pm

      Reply

      I wouldn’t go lower than 2%!

  25. Jane

    February 15, 2012 at 4:01 pm

    Reply

    Do you think a 13 months old can eat it? I’m not sure about the texture of it my daughter only have 4 teeth.

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