Not Rice Pudding - Inspired by John Engelmann

I wonder how many of us can easily identify the handful of people and moments that changed us into the people we are... Actually I don't wonder this at all, because I know mine, and I don't spend time worrying about other people and their transformations - I'm shallow like that. 

Anyway, when one of my handful, Mr. John Engelmann, former extraordinary middle school/high school science teacher, and the guy who taught me how to use mnemonic devices, asked me to find a gluten free and dairy free alternative for dessert, I was thrilled to help. I came up with this, the longer and slower you cook it the better, and until I told my family they had no clue it was good for them. If this isn't quite sweet enough for you, add a little more brown sugar, or a drizzle of maple syrup. 

1 cup uncooked quinoa

2 1/2 cups low-fat, unsweetened almond milk

1/2 cup brown sugar

1 egg, beaten

1 teaspoon vanilla extract

While you all know the magic that is quinoa, you might not know much about almond milk, I sure didn't. It is pretty easy to work with, it's creamy like a whole milk but with far less fat and calories. It also has loads of potassium, vitamin E, iron and fiber, so it's good for your blood pressure and really heart friendly. AND great for people with gluten allergies and lactose intolerance (and the people who love them).

Soak the quinoa in water for 15 minutes and rinse it well. In a medium saucepan, bring 2 cups water and the rinsed and drained quinoa to a boil. Shut off heat, cover and let sit for 20 minutes. Drain if needed.

quinoa for fiber

  In a bowl combine 1/2 cup almond milk and the beaten egg.

almond milk for extra protein

In another saucepan, combine cooked quinoa, 2 cups milk, and brown sugar. Cook over medium heat until thick and creamy, 20 to 30 minutes. Stir in milk and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in vanilla. Serve warm.