“The goodness of bananas
With creamy coconuts,
This comfort in a bowl
Leaves no scope for buts.
Works warm or cold
With a berry-licious bite,
All the comfort of pudding
Without those pants getting tight!
The earthiness of grains
Completes that evening meal,
Dessert, and health too?
Now that’s a real steal.”
Ingredients
3 tablespoons quinoa, thoroughly washed
1 cup whole milk
1/2 cup coconut milk
2 tablespoons brown sugar
1 green cardamom, crushed
1/2 banana, peeled & mashed
1/4 cup dried cranberries, soaked in warm water for 15 minutes to re-hydrate
Cook the quinoa in 1/2 cup water (or as per instructions on the packet) till its fully cooked. Drain any excess liquid and keep aside.
Mix the milk, coconut milk & sugar and bring to a simmer. Add the mashed bananas and let it simmer for another minute. Now stir in the quinoa, cardamom and cranberries. Simmer on medium-low flame for 5-7 minutes, till 1/4 of the milk has evaporated and the pudding turns slightly thick. Don't turn heat to high or let the mixture boil over as the milk may curdle. The final consistency depends on how thick you like your rice pudding. Keep in mind that the pudding will become thicker as it cools.
Once done, remove from heat and refrigerate for 3-4 hours. Serve chilled.
A great [healthier] alternative to the traditional rice pudding or kheer.
