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A New Take on Rice Pudding

Sweeten the holiday season with a unique creamy dessert

November-December 2023

Story Courtesy of Family Features

Once the table is cleared and gifts are put away, it’s often time for one of the favorite moments of holiday gatherings. The taste (and aroma) of those divine desserts you may only make once a year is enough to keep guests hungry, even after the main course.

Put a new staple on holiday menus for years to come with this cran-raspberry quinoa pudding truffle that combines fresh raspberries, vibrant cranberry sauce, orange juice and orange zest for a unique dessert. Ready in 30 minutes, it can be easy to impress everyone at the table with a unique creamy pudding base inspired by favorite winter flavors.

As a tasty treat that’s ideal for just about any occasion, this unique take on rice pudding is made using quinoa instead of rice. Its light, nutty flavor and versatility create a perfect pudding for a wide range of pairings. According to medicinenet.com, quinoa is rich in both fiber and protein and has a similar fluffy texture to white rice. A cup of quinoa contains twice as much protein and about 5 grams more fiber than white rice, while containing fewer calories and carbohydrates.

Cran-Raspberry Quinoa Pudding Truffle

Prep time: 25 minutes

Cook time: 5 minutes

Servings: 6


Quinoa Pudding:

  • 2 bags Success Tri-Color Quinoa
  • 4 cups almond milk
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Cran-Raspberry Layer:

  • ½ cup cranberry sauce
  • ¼ cup orange juice
  • 1 teaspoon orange zest
  • 2 cups fresh raspberries
  • ½ cup sliced almonds, toasted
  • 2 cups gluten-free vanilla cookies, chopped
  • ½ cup fresh raspberries

Creamy Yogurt Layer:

  • 2 cups plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream

To make quinoa pudding: Prepare quinoa according to package directions, substituting almond milk for water. Drain, reserving almond milk. Remove quinoa from bags and stir into almond milk in a saucepan over medium heat. Stir in honey, vanilla and cinnamon. Bring to a simmer. Cook, stirring constantly, for 5-8 minutes, or until thickened slightly. Refrigerate for 45-60 minutes, or until well chilled.

To make a creamy yogurt layer: In a large bowl, stir yogurt, honey and vanilla. In a separate bowl, beat cream until stiff peaks begin to form. Stir whipped cream into the yogurt mixture until blended. Refrigerate until ready to use.

To make a cran-raspberry layer: In a medium bowl, stir cranberry sauce, orange juice and orange zest. Gently fold in raspberries.

To assemble: In a 10-cup truffle dish, layer 1/3 quinoa mixture, 2 tablespoons almonds, 1/3 cran-raspberry mixture, 1/3 vanilla cookies and 1/3 yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds.