About this recipe:A fantastic alternative to the classic rice pudding. It not only tastes delicious, but it's also gluten-free! It's sweet, creamy and packed full of banana goodness. Enjoy as a dessert or snack.
475ml full fat milk
2 ripe bananas
2 tablespoons caster sugar
salt to taste
1/2 tablespoon butter
1/2 teaspoon vanilla extract
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Method Prep:5min › Cook:30min › Ready in:35min
Rinse and drain the quinoa. Bring water and quinoa to the boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover and simmer for 15 minutes. Remove from the heat.
Blend together the milk, bananas, sugar and salt in a liquidiser or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.
Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.
Very nice. Filling and tasty on a cold, snowy day. I used Diamond Almond Milk (hint of honey & vanilla) since I am trying to use less dairy products. Adjusted sugar & vanilla portions accordingly. - 03 Jan 2015
Oh my goodness this is divine! I eat a lot of rice for digestive issues so get bored quickly with rice pudding. This is a perfect, light alternative. I'm looking forward to cold leftovers for breakfast! Many thanks for the recipe! - 06 Nov 2013