KANIWA PUDDING
  • 1 Cup Kaniwa
  • 6 Cups water
  • 2 Eggs
  • 2 Egg whites
  • 1 Cup non-fat milk
  • 2 Tablespoons dry non-fat powdered milk
  • 1 Teaspoon vanilla
  • ¾ Cup sugar, plus
  • 1 Tablespoon sugar
  • 1/8 Teaspoon salt
  • ¼ Cup almond, slivered or chopped
  • ¼ Cup currant, dried
  • 1/8 Teaspoon cinnamon
  • Cooking spray

Bring Kaniwa and water to a boil in a large saucepan.  Reduce heat and simmer, uncovered for 13 to 15 minutes.  Drain well in a sieve.  Preheat oven to 350°F.

To measure milk, place powdered milk in measuring cup and add milk to one cup.  Stir together to dissolve milk powder.  If you do not have powdered milk, it is best to use whole milk.

Whisk together eggs, egg whites, milk, vanilla ¾ up sugar and salt in a large bowl until just combined.  Mix in Kaniwa, nuts and currents.  Pour into a buttered 9-inch square baking pan prepared with a coat of cooking spray.

Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding.  Bake until a knife inserted in center comes out clean, around 40 minutes.

Serve warm or at room temperature.