A high protein pudding that is just ever so slightly sweet.
Using a stove top, fill a bottom pot of a double boiler half full of water and heat to boiling.
Add the top pot of the double boiler and turn down the heat to medium high. Then add the brown rice syrup, vanilla and salt.
Stir for 30 seconds with a whisk.
Add in the milk to the brown rice syrup mixture and whisk 6-8 minutes on medium heat until milk is warm. Make sure you do not boil the milk. You will need to gently stir the milk pretty consistently on medium heat so it does not burn.
Milk will be frothy when warm. Turn heat down a little more so the water in the double boiler is just barely simmering.
Whisk in eggs slowly, one at a time, continuously whisking 10 seconds between each egg.
After all eggs are added to warm milk mixture, continue whisking 10 to 15 minutes or until the custard mixture firms and thickens
Mixture should be smooth with no lumps Turn heat off and fold in rice and quinoa.
Pour mixture into bowl and chill in your refrigerator for a minimum of one hour. This is a dessert best served cool or completely cold. Enjoy!
When it comes to the milk, 2% works best. Do not use skim as this recipe evaporates excess water. Almond Milk, Soy Milk or Cashew Milk will also work as long as there is no added sugar.
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