Top down view of quinoa purple coloured rice pudding with frozen cherries and pistachios in see-through square dish on grey surface with pistachios.
Print

Quinoa Rice Pudding with Cherries (Low Sugar)

This low sugar vegan Quinoa Rice Pudding with Cherries is a lighter and healthier alternative to traditional rice pudding.
Course Dessert, Snack
Cuisine International
Keyword cherries, pudding, quinoa
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 3 -4 portions
Author Monika Dabrowski

Ingredients

  • 350 g frozen cherries
  • 1/2 cup quinoa uncooked
  • 1 cup coconut milk
  • 1/3 cup water
  • 1-1.5 tablespoons sugar

Instructions

  • Rinse the quinoa and allow to drain. Set aside.
  • Place the cherries and sugar in a medium saucepan and cook over a high heat until the cherries have completely thawed and syrup starts to form, stirring often (for about 5 minutes). Puree the mixture and pour back into the saucepan.
  • Add the quinoa, coconut milk and water, stir thoroughly, cover and bring to a boil. Lower the heat to a low simmer and cook for 35-40 minutes, until the quinoa has softened and thickened, stirring every few minutes (ensure the mixture doesn't stick to the pan). If the mixture starts to bubble up too much open the lid a little.
  • Serve hot or cold with crushed pistachios or simply on its own. The pudding will thicken as it stands (you can add a bit more coconut milk, or any other milk or water).