Quinoa And Brown Rice Custard
Why is Quinoa so AWESOME? Pronounced keen-wah, this is a seed that is healthy and quick cooking. It has a great soft flavor that blends well with rice.
Health Benefits of Quinoa
1. It’s protein balance is similar to milk and has more protein compared to rice, millet or wheat
2. A good source of riboflavin — riboflavin helps reduce the frequency attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells.
3. Quinoa is used to promote healing of skin injuries in South America, making it a good antiseptic.
4. It only has 172 calories per ¼ cup dry quinoa.
5. Since it is not related to wheat or grain, it’s gluten-free. Millions are discovering they feel better and lose weight when they reduce gluten grains or at least wheat products.
6. It is a complex carbohydrate with low glycemic index. This is again good for weight management
When I was growing up in the Midwest, my family would eat a lot of different types of rice. In my Irish, Scandinavian and German American culture in the 1980s, we ate a lot of pudding, custard and Jell-O. Remember Jell-O? That jiggly gelatin stuff that your mom used to add fruit and cool whip to and call it a salad? Really….like, a fruit salad! 😉
We don’t eat a lot of Jell-O anymore. Maybe once a year. BUT, I still LOVE pudding and custard. Making a delicious, not from a box homemade custard is easy. It’s important to follow the steps and be patient. You’re going to love the great flavor, the amazing protein and the sweet treat. One thing you’re going to LOVE about this recipe is that I used a fairly new ingredient called Brown Rice Syrup. You’re going to find this more commonly in a lot of grocery stores. I love it because its much less sweet than a lot of sugars out there and it has a low glycemic index which means it won’t raise your blood sugar and digests slower. I would definitely consider options for sweeteners when you’re making desserts.
It’s really great when you can find a recipe that mixes a lot of the healthy qualities together. Enjoy!
Quinoa And Brown Rice Custard
A high protein pudding that is just ever so slightly sweet.
Ingredients
- 3 Tablespoons Brown Rice Syrup
- 3 cups milk choose milk with no added sugar
- 1 cup cooked brown rice cook according to pkg directions
- 1 cup cooked quinoa cook according to pkg directions
- 6 each egg yolks save the whites for an omelet in the morning 😉
- 2 tsp vanilla extract
- 1 tsp salt
Instructions
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Using a stove top, fill a bottom pot of a double boiler half full of water and heat to boiling.
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Add the top pot of the double boiler and turn down the heat to medium high. Then add the brown rice syrup, vanilla and salt.
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Stir for 30 seconds with a whisk.
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Add in the milk to the brown rice syrup mixture and whisk 6-8 minutes on medium heat until milk is warm. Make sure you do not boil the milk. You will need to gently stir the milk pretty consistently on medium heat so it does not burn.
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Milk will be frothy when warm. Turn heat down a little more so the water in the double boiler is just barely simmering.
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Whisk in eggs slowly, one at a time, continuously whisking 10 seconds between each egg.
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After all eggs are added to warm milk mixture, continue whisking 10 to 15 minutes or until the custard mixture firms and thickens
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Mixture should be smooth with no lumps Turn heat off and fold in rice and quinoa.
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Pour mixture into bowl and chill in your refrigerator for a minimum of one hour. This is a dessert best served cool or completely cold. Enjoy!
Recipe Notes
When it comes to the milk, 2% works best. Do not use skim as this recipe evaporates excess water. Almond Milk, Soy Milk or Cashew Milk will also work as long as there is no added sugar.
If you make this recipe, let me know! Be sure to tag me with #emeraldmenus
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The image in this post is from pixabay.com. The recipe belongs to Chef Julie and Emeraldmenus.com
Some information in this post have been adapted from this website: https://authoritynutrition.com/11-proven-benefits-of-quinoa/
