Let me preface this by saying that I LOVE rice pudding. Love it. I know a lot of people who don’t, but I’ve always been a big fan. (Provided, of course, that there are no raisins involved, because in my world, that’s just wrong.) My Dad used to make it when I was growing up, and I was always excited about it. Which is why I decided to try this Quinoa Pudding, because really, I was hoping I’d get what I love in rice pudding and more protein as well.
Yeah. It didn’t work.
I should admit that my feelings on quinoa are mixed; I’ve made things I liked with it, but I often don’t enjoy the strong taste of the leftovers; I also sometimes struggle with the smell of it cooking. (There was a quinoa/stomach flu incident a year and a half ago as well; it’s not something you want to be throwing up.) What this recipe taught me, however, is that I probably shouldn’t try to eat quinoa in sweet recipes. In my opinion, the stronger flavor lends itself much better to savory flavor profiles (although that strong flavor just increases when you’re eating leftovers, and I don’t love that for savory, either). As for this specific recipe, well–if you like rice pudding and the taste of quinoa itself (a lot!), this might be the perfect recipe for you. I, on the other hand, will not be making it again.