Impress everyone at your table with this dreamy and creamy rice pudding recipe inspired by your favorite fall flavors.
For quinoa rice pudding:
Prepare quinoa according to package directions, substituting almond milk for water. Drain, reserving almond milk.
Remove quinoa from bags and stir back into almond milk in saucepan. Stir in honey, vanilla and cinnamon. Bring to a simmer over medium heat. Cook, stirring constantly, for 5 to 8 minutes, or until thickened slightly. Refrigerate for 45 to 60 minutes, or until well chilled.
For creamy yogurt layer:
Stir together yogurt, honey and vanilla in a large bowl. Beat cream until stiff peaks start to form in a separate bowl. Stir whipped cream into yogurt mixture until blended. Refrigerate until ready to use.
For cran-raspberry layer:
Stir together cranberry sauce, orange juice and orange zest in a medium bowl. Gently fold in raspberries.
In a 10-cup trifle dish, layer 1/3 of the quinoa mixture, 2 tablespoons of almonds, 1/3 of the cran-raspberry mixture, 1/3 of the cookies, and 1/3 of the yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds.
To make this dish vegan, substitute coconut yogurt for the Greek yogurt. Use vegan-friendly whipped topping or coconut whipped cream in place of the heavy cream used in the recipe. You can also use maple syrup instead of honey.