Pudding from kinoa seeds with aromas of orange, cinnamon and anise tree

Ingredients:

3/4 cup cereals, 1,5 cups water, 960 ml 2% milk, 90 g brown sugar, 1 egg, 1/8 tsp. salt, 1 stick of cinnamon, 1 bucket, 1 tsp. An orange peel, 1/2 vanilla pod, 40 grams of coconut chips and raisins.

Cooking method.

Pour the groats into a fine sieve, dip into water and rinse twice. Drain off the water, lightly dry the groats and put into a large saucepan. Cut the vanilla pod with a knife and extract the seeds from it. Add seeds and a pod into the groats of kinoa and pour 1.5 glasses of water. Throw the grated orange peel, salt, cinnamon and anise and bring everything to a boil on high heat. Then cover with a lid, reduce the heat slightly and cook for another 15 minutes until all the liquid has absorbed. Add the milk and sugar to the pan and bring to a boil again on high heat. Make the fire a little quieter and cook with the lid open for 22 minutes, stirring occasionally. Add the coconut chips and raisins and cook, stirring, for another 20 minutes, until the mixture thickens and becomes creamy. Remove the pan from the fire and get a vanilla pod, cinnamon and tubby from the pudding. Take one glass of pudding and slowly pour it into a bowl with egg, stirring constantly with a whisk. Combine this mixture with the remaining pudding and mix well again until smooth. Dilute the dessert on sausers and decorate with orange peel.