Quinoa Breakfast "Rice Pudding"

Just 25 minutes to a porridge-come-rice-pudding with a little bit of a twist. You can make this on the hob, and that somehow just makes it feel more traditional. I can see me making this in winter, but using different fruits to berries- because somehow cooking something via this method just feels cosy and comforting.
In this variation though we’re embracing some summer flavours, in the form of sweet berries, and tropical coconut milk. It’s a great way to brighten your morning…

40g mixed quinoa and bulgur wheat (mine came from Tescos)
200ml Alpro coconut milk (or any milk that you have I suppose)
1/2tsp cinnamon
1/4tsp ginger
15g sultanas
2tsp agave nectar OR honey
1tsp vanilla
1 drop rose water
Mixed fresh berries (I used strawberries and blueberries)
OPTIONAL: 2tbsp pumpkin puree (the 100% pumpkin stuff)


  • Heat the milk in a pan until it begins to bubble, and then add in the mixed quinoa and bulgur wheat. Turn the heat down low, and add in the sultanas. Adding them at this point means they plump up, becoming sweeter and juicier.
  • Cook for just under 10 minutes, before adding in the spices, vanilla, and rosewater. The milk may have formed some white stuff that will be around the edges of the pan; don’t worry, mine did this too. It still tastes delicious.
  • After five minutes more add in half of the agave, give it another stir, and leave the lid off of the pudding.
  • With five minutes left add in half of the mixed berries and fold into the pudding. The mixture should be becoming thicker, with almost no visible liquid. You will need to stir the pudding regularly.
  • Once this time is up, or if the pudding begins to stick to the bottom of the pan beforehand, remove from the heat and serve. Top with 2tbsp pumpkin puree, the remaining berries, and that final drizzle of agave nectar (or honey).

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