Quinoa Rice Pudding with Caramelized Bananas

Quinoa pudding2
Quinoa pudding

This post should really be called “Shit I Eat for Dinner When My Boyfriend Goes Out of Town” but that’s a little long and for optimization purposes I decided against it.

I’m a little embarrassed to tell you this, but because we’re all friends here, I’ll just say it. I have a little obsession with probably the most boring food in the world. Breakfast-y oatmeal-y foods. Like, oatmeal. And cream of wheat. And porridge. Actually, I don’t really even know what porridge is but I like the word. So, there’s that.

But really, could there be a more dull thing to be enamored with? But I am. And I don’t even know why. I’m definitely a texture person, so maybe that’s it? Maybe its a childhood thing? I can’t explain it. I just love it and I love making it and I absolutely love eating it.

Anyway, my boyfriend was out of town last night and in lieu of throwing a sweet house party, I decided to make this quinoa rice pudding. Because I’m 29 years old and apparently this is my life now. But I’m fine with it. Its delicious. This quinoa rice pudding is absolutely delicious. I might even suggest eating it for dinner while you binge on the new season of 90 Day Fiance while your significant other is absolutely out of town and can’t judge you for it. But hey, its your life. You do you.

Ingredients – 

Rice Pudding
1/2 cup cooked quinoa
1/2 cup cooked brown rice
1/2 cup coconut cream
2 cups almond milk
1 pinch salt
1 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract

Caramelized Bananas
2 tablespoons coconut oil
1/4 cup brown sugar
1 medium-ripe banana

Additional cinnamon & flaked almonds for serving.

Make the rice pudding. 

  1. Add the coconut cream, almond milk, salt, and maple syrup to a large saucepan and bring to a simmer.
  2. Add in the cooked rice and quinoa.
  3. Continue to simmer, stirring frequently until the rice pudding has thickened and become very creamy, about 10 minutes.

Make the bananas. 

  1. Heat the coconut oil and brown sugar in a skillet over medium heat, and spread out the mixture evenly on the bottom of the pan.
  2. Slice the banana into coins, and layer them on top of the sugar in the pan. Don’t move them for about three minutes, until the sugar starts to bubble.
  3. Flip the bananas and let them caramelize for another 1-2 minutes. Top the bread pudding with the bananas, additional cinnamon and flaked almonds.

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