📝 About This Recipe
A sophisticated, protein-packed twist on the classic Arroz con Leche, this Quinua con Leche celebrates the ancient 'mother grain' of the Andes. This velvety pudding is infused with aromatic cinnamon and cloves, simmered in a trio of milks for a rich, custard-like consistency that melts in your mouth. Perfectly balanced between a wholesome breakfast and an indulgent dessert, it offers a delightful nutty undertone and a unique, delicate pop in every bite.
🥗 Ingredients
The Grain Base
- 1 cup White Quinoa (thoroughly rinsed in cold water to remove saponins)
- 2 cups Water (for the initial simmer)
- 2 pieces Cinnamon Stick (preferably Mexican Canela)
- 3-4 pieces Whole Cloves
- 1 strip Orange Peel (avoiding the bitter white pith)
- 1/4 teaspoon Salt (fine sea salt to enhance sweetness)
The Creamy Trio
- 2 cups Whole Milk (full fat provides the best texture)
- 12 ounces Evaporated Milk (one standard can)
- 3/4 cup Condensed Milk (adjust to desired sweetness)
- 1 tablespoon Vanilla Extract (pure Madagascar vanilla preferred)
Flavor Enhancers & Textures
- 1/2 cup Raisins (dark or golden, soaked in warm water for 10 mins)
- 1 teaspoon Ground Cinnamon (for dusting)
- 2 tablespoons Shredded Coconut (unsweetened, toasted for garnish)
- 1 tablespoon Unsalted Butter (cold, to finish for a glossy sheen)
👨🍳 Instructions
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1
Place the quinoa in a fine-mesh sieve and rinse under cold running water for at least 2 minutes, rubbing the grains with your fingers to remove the bitter natural coating called saponin.
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2
In a medium heavy-bottomed saucepan, combine the rinsed quinoa, 2 cups of water, cinnamon sticks, cloves, orange peel, and salt.
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3
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes until the water is absorbed and the quinoa is tender.
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4
Remove the lid and discard the cinnamon sticks, cloves, and orange peel using tongs or a spoon.
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5
Pour in the whole milk and the evaporated milk. Stir gently to combine and increase the heat to medium-low.
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6
Cook uncovered for 15-20 minutes, stirring frequently with a wooden spoon to prevent the bottom from scorching, until the mixture begins to thicken.
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7
Stir in the condensed milk and the drained raisins. Continue to simmer for another 5-10 minutes. The pudding should be creamy but still slightly loose, as it will thicken significantly as it cools.
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8
Remove the saucepan from the heat. Stir in the vanilla extract and the cold butter, mixing until the butter is completely melted and the pudding looks glossy.
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9
Taste the pudding; if you prefer it sweeter, add a tablespoon more of condensed milk. If it is too thick, splash in a little extra whole milk.
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10
Transfer the pudding to a large serving bowl or individual ramekins. To prevent a skin from forming, you can press a piece of parchment paper directly onto the surface.
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11
Allow to cool to room temperature, then refrigerate for at least 2 hours if you prefer it cold, or serve immediately while warm and comforting.
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12
Just before serving, dust generously with ground cinnamon and sprinkle with toasted shredded coconut for a tropical touch.
💡 Chef's Tips
Always rinse your quinoa thoroughly; even 'pre-washed' brands can retain a bit of bitterness that ruins a sweet dish. For a vegan version, substitute the milks with coconut milk and sweetened condensed coconut milk—the flavor profile works beautifully with quinoa. Don't overcook the quinoa in the first step; you want the grains to be fluffy but intact before adding the milks. Stirring frequently during the milk-reduction phase is crucial; the sugars in the milk can burn easily on the bottom of the pan. If serving the next day, stir in 2-3 tablespoons of warm milk to restore the creamy consistency, as quinoa absorbs liquid over time.
🍽️ Serving Suggestions
Serve warm in a mug on a cold morning for a protein-rich, cozy breakfast. Pair with a glass of chilled Purple Corn drink (Chicha Morada) for an authentic Peruvian experience. Top with fresh mango slices or passion fruit pulp to add a bright, acidic contrast to the rich cream. Serve alongside a crispy shortbread cookie or 'Alfajores' for a decadent dessert platter. Add a dollop of whipped cream and a sprinkle of crushed pistachios for an elegant dinner party presentation.