Quinoa Pudding

Ingredients

• 1 stick cinnamon (3-inch)
• 0.3 cup coconut or shredded unsweetened reduced-fat finely
• 0.5 cup t brown sugar dark packed
• 1 large eggs lightly beaten
• 4 cups milk 2% reduced-fat
• 1 teaspoon orange zest grated
• 6 servings orange zest grated (opptional)
• 0.8 cup quinoa uncooked
• 0.3 cup raisins 
• 0.1 teaspoon salt 
• 1  star anise 
• 0.5  vanilla pod split
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve

Directions

1. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice.
2. Drain well, and place in a large saucepan.
3. Scrape seeds from vanilla bean; add seeds and bean to quinoa.
4. Add 1 1/2 cups water, orange rind, salt, cinnamon, and star anise. Bring to boil over high heat. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed.
5. Stir in milk and sugar; bring to a boil over high heat. Reduce heat to medium-low, and simmer, uncovered, 22 minutes, stirring occasionally. Stir in coconut and raisins; simmer, uncovered, an additional 20 minutes or until mixture is thick and creamy, stirring frequently.
6. Remove from heat; discard vanilla bean, cinnamon, and star anise. Gradually add 1 cup hot pudding to egg, stirring constantly with a whisk. Return mixture to pan, stirring until well blended.
7. Garnish each serving with orange rind, if desired.
8. Note: Substitute 1 1/2 teaspoons vanilla extract for the vanilla bean, if desired.
9. Add the vanilla extract after cooking the pudding (at the end of step 3).