If you love rice pudding but want a more nutritious twist, this Rice‑Pudding–Style Quinoa is perfect. It’s creamy, slightly sweet, and made with protein‑rich quinoa instead of rice.
Cooked slowly in milk with vanilla and cinnamon, it turns into a cozy bowl of comfort that works as both dessert and breakfast.
This recipe became a staple in our home because it’s simple to make, naturally gluten‑free, and incredibly versatile.
You can serve it warm for a comforting dessert or chill it for a refreshing make‑ahead breakfast topped with fruit, nuts, or a drizzle of honey.
Why You’ll Love This Recipe
This Rice‑Pudding–Style Quinoa has the same creamy, comforting texture as classic rice pudding but with more protein and fiber.
The nutty flavor of quinoa pairs perfectly with warm spices and natural sweeteners like honey or maple syrup.
It’s also easy to make ahead and endlessly customizable. You can adjust the sweetness, switch up the toppings, and even make it dairy‑free by using coconut, almond, or oat milk. It’s a wholesome dish that feels like a treat but is nourishing enough for breakfast.
What You’ll Need
- 1 cup uncooked quinoa, rinsed
- 2 cups milk (dairy or plant‑based)
- 1 cup water
- ¼ cup honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- Optional toppings: berries, chopped nuts, raisins, toasted coconut
Pro Tips
- Rinse quinoa well to remove bitterness from its natural coating.
- Stir frequently while cooking to keep the texture creamy and prevent sticking.
- Sweeten gradually—you can always add more honey at the end.
- Make it creamier by adding a splash of cream or coconut milk at the end.
- Serve warm or cold—it tastes great both ways.
Tools You’ll Need
- Medium saucepan
- Fine mesh strainer
- Whisk or wooden spoon
- Measuring cups and spoons
Substitutions and Variations
- Vegan version: Use plant‑based milk and maple syrup instead of honey.
- Extra flavor: Add nutmeg, cardamom, or orange zest.
- Protein boost: Stir in protein powder or nut butter before serving.
- Tropical twist: Use coconut milk and top with pineapple or mango.
Make‑Ahead Tips
- Cook the quinoa pudding in advance and refrigerate for up to 4 days.
- Reheat gently with a splash of milk to bring back creaminess.
- Keep toppings separate until serving for freshness and texture.
How to Make Rice‑Pudding–Style Quinoa
1. Cook the Quinoa
Rinse quinoa thoroughly. In a medium saucepan, combine quinoa, milk, and water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until quinoa is tender.
2. Sweeten and Flavor
Stir in honey or maple syrup, vanilla extract, cinnamon, and a pinch of salt. Continue cooking uncovered for another 5–10 minutes, stirring often, until the pudding thickens.
3. Adjust Texture
If you prefer a creamier pudding, add a splash of milk or cream at this stage.
4. Serve and Garnish
Spoon the pudding into bowls and top with berries, chopped nuts, raisins, or a drizzle of honey.
Leftovers and Storage
Store leftover pudding in an airtight container in the fridge for up to 4 days. Add a bit of milk when reheating to restore creaminess.
Freezing is not recommended, as it changes the pudding’s texture.
Nutrition & Benefits
Quinoa is a complete plant‑based protein rich in fiber, making this pudding more filling and nutritious than traditional rice pudding.
It provides sustained energy, while milk and honey add natural sweetness and creaminess without being overly heavy.
Recipe FAQ
1. Can I use pre-cooked quinoa?
Yes, but reduce the liquid. Simmer the cooked quinoa in about 1½ cups of milk instead of starting with raw quinoa. Heat gently and add sweeteners and spices as it thickens.
2. Is it sweet enough to be served as dessert?
Absolutely. It’s mildly sweet but can be adjusted to your taste. Add more honey, maple syrup, or a fruit compote topping if you prefer it more dessert-like.
3. Can I make it completely dairy-free?
Yes! Use coconut, almond, or oat milk. Coconut milk gives it a richer, more tropical flavor.
4. How can I thicken it more?
Just simmer longer uncovered while stirring. Or stir in a splash of cream, coconut cream, or a bit of cornstarch slurry if needed.
5. What are the best toppings?
Fresh berries, chopped nuts, raisins, toasted coconut, or a drizzle of nut butter all work great.
Creamy, Cozy, and Perfect Anytime
This Rice‑Pudding–Style Quinoa is a simple, wholesome dish that works as both dessert and breakfast.
It’s creamy, customizable, and easy to make ahead—perfect for when you want something sweet and satisfying but still nourishing.