Cooking Books: Cooking with Quinoa and Gluten Free

Easy Gluten Free Rice Pudding

Rice pudding, particularly warm rice pudding is a favorite of nearly everyone who tastes it. Topped with cinnamon it becomes a very healthy ending to your gluten free meal.

You will need:

4 egg yolks
2/3 cup granulated sugar
3 cups of milk
2 tablespoons of corn starch
1/2 tsp. pure vanilla extract
1/4 cup raisins (optional)
3/4 cups of instant rice
dash of cinnamon

To make the rice pudding:

Make the instant rice in the microwave according to package directions. When making it during the last minute of cooking drop in the raisins into the rice to steam and soften them.

In a saucepan, combine the cornstarch, the sugar, and the egg yolks.

Stir until smooth, adding a slight amount of milk as necessary to thin the mixture down to a smooth paste.

Add the remaining milk and stir to combine all ingredients.

Cook over low heat for approximately 12 minutes until the mixture thickens. Do not boil.

Remove from heat and allow cooling approximately 5 minutes.

Drain any remaining water from the rice and raisins.

Combine the rice with the pudding mixture and spoon into dessert dishes.
Dust the top with cinnamon if desired.

Quinoa also contains antioxidant phytonutrients in a high enough amount to be compared to those in cranberry and lingonberry. Unlike other grains, quinoa is a great source of protein, comparable even to that of milk. It also contains twice the amount of calcium found in whole wheat. Other vitamins that quinoa contains are; iron, phosphorous, and B vitamins. Also found in high amounts in quinoa members of the vitamin E family, especially gamma-tocopherol. Another benefit of quinoa is its tolerance for those with other grain allergies.