Rice-like Buckwheat Pudding

Rice-like Buckwheat Pudding

Rice-like Buckwheat Pudding

A healthier version of traditional rice pudding is this buckwheat “rice” pudding.

We all have a need for hearty, comforting cuisine as the weather becomes cooler. On a chilly, gloomy morning, I need warming dishes like this buckwheat pudding to motivate me to get out of bed. It is ideal for the fall and winter months since it is spiced with cinnamon, cardamom, and ginger.

Since I prefer to eat it for morning, I made it lighter by using light coconut milk and oat milk. If you like a creamier, richer texture, use full-fat coconut milk. You may top it whatever you like, but I believe chopped pistachios and dates complement the flavorful spices used in these goodies the best.

This is how to do it:

Rice-like Buckwheat Pudding

Servings: 1


1/3 cup of overnight-soaked buckwheat

one-third cup of light coconut milk

1/3 cup of almond or oat milk

1-tablespoon maple syrup

1 teaspoon of cinnamon

Cardamom, 1/2 tsp.

1/4 teaspoon ginger

A dash of salt


After the buckwheat has been rinsed and drained, add the remaining ingredients to a pot. Depending on the texture you desire, bring to a boil, then cover, lower heat, and simmer for 20–25 minutes, stirring occasionally. Transfer to a serving bowl after taking the pan from the heat. Add additional milk over top, then sprinkle dates and chopped pistachios on top.