Ingredients
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2.5 cups whole milk or almond milkif making vegan
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1 cup heavy cream
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1/3 or 1/2 cup organic cane sugar or sweeteneradjust to taste
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1/2 cup quinoa
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2-3 Tbsp. rose water
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1/3 cup almonds chopped
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1 Tbsp. ground cardamom
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1-2 Tbsp. gheeor clarified butter
Directions
A healthy twist to the classic rice pudding. Substitute with quinoa which is 71% water, 21% carbs – mainly starches and fiber, soluble and insoluble (feeds the gut bacteria), 4.4% protein, and 1.3% fat. How’s that for a healthy treat? Give it a Southeast Asian twist by adding rose water & powdered cardamom. Make it vegan by substituting whole milk for almond milk. The possibilities are endless!
Steps
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1
Done
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Prepare your quinoaWash 1/2 cup quinoa. In an Instant Pot (or other pressure cooker), add ghee. Turn on sauté mode. Once the ghee is melted, add quinoa to the Instant Pot. Cook for 2 minutes. |
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2
Done
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Add ingredients and cookAdd milk, heavy cream, sugar, and mix. Seal the Instant Pot on sealing mode. Cancel sauté mode. Cook on slow cook or porridge mode for 30 mins. Let pressure release naturally. Open lid of cooker and mix. |
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3
Done
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Garnish, chill, and enjoy!Add cardamom powder, rose water, and chopped almonds. Mix. Chill for 2 hours. Tips: 1) It can be served warm or chilled, but it tastes much better the next day! 2) If you prefer thicker consistency, then you may have to boil the milk for 30 more mins on sauté mode after cooking on porridge / slow cook mode. |
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4
Done
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How to Video |
