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Sweeten The Season: Deliciously Creamy Desserts

By Family Features

November 2, 2023

The Holiday Season is fast approaching and it's often time for one of the favorite moments of holiday gatherings. The taste (and smell) of those divine desserts you may only make once a year is enough to keep guests hungry even after the main course.

Put a new staple on holiday menus for years to come with this Cran-Raspberry Quinoa Pudding Trifle that combines fresh Raspberries, vibrant Cranberry Sauce, Orange Juice and Orange Zest for a unique dessert. Ready in 30 minutes, it can be an easy way to impress everyone at the table with a creamy pudding base inspired by favorite winter flavors.

As a tasty treat that's ideal for just about any occasion, this take on Rice Pudding is made using Success Boil-In-Bag Tri-Color Quinoa, which offers a heat-safe, BPA-FREE and FDA-Approved bag and is easily prepared in just 10 minutes. Its light, nutty flavor and versatility creates a pudding that's perfect for a wide range of pairings, from satisfying chocoholics or pumpkin-spice fanatics to whipping up a sweet, simple dessert.

For a comforting dish full of familiar cold-weather flavors, serve Pumpkin Pecan Rice Pudding Bars. Pumpkin-spice fanatics can enjoy their favorite ingredient mixed into a Rice Pudding base sweetened with Coconut Milk, Brown Sugar, Vanilla Extract, Whipping Cream and Maple Syrup.

This holiday-inspired dessert relies on the fluffiness of Success Boil-In-Bag White Rice as a high-quality, precooked solution. The boil-in-bag rice is quick and easy with no measuring and no mess, and it's ready in 10 minutes to make seasonal recipes a cinch.

Find more sweet holiday recipe inspirations at:

Cran-Raspberry Quinoa Pudding Trifle
Prep time: 25 minutes
Cook time: 5 minutes
Servings: 6

Quinoa Pudding:
• 2 Bags of Success Tri-Color Quinoa
• 4 Cups of Almond Milk
• 3 Tablespoons of Honey
• 1 Teaspoon of Vanilla Extract
• 1/2 Teaspoon of Ground Cinnamon

Creamy Yogurt Layer:
• 2 Cups of Plain Greek Yogurt
• 3 Tablespoons of Honey
• 1 Teaspoon of Vanilla Extract
• 1/2 Cup of Heavy Cream

Cran-Raspberry Layer:
• 1/2 Cup of Cranberry Sauce
• 1/4 Cup of Orange Juice
• 1 Teaspoon of Orange Zest
• 2 Cups of Fresh Raspberries
• 1/2 Cup of Sliced Almonds, Toasted
• 2 Cups of Gluten-FREE Vanilla Cookies, chopped
• 1/2 Cup of Fresh Raspberries

To make the Quinoa Pudding: Prepare the Quinoa according to the package’s directions, substituting the Almond Milk for Water. Drain the reserving Almond Milk.

Remove the Quinoa from the bags and stir it into the Almond Milk in a saucepan over Medium Heat. Stir in the Honey, the Vanilla and the Cinnamon. Bring them to a simmer. Cook them by stirring them constantly for 5-8 minutes, or until it is slightly thickened. Refrigerate it for 45-60 minutes or until it is well chilled.

To make creamy yogurt layer: In a large bowl, stir yogurt, honey and vanilla. In a separate bowl, beat cream until stiff peaks form. Stir whipped cream into yogurt mixture until blended. Refrigerate until ready to use.

To make the Cran-Raspberry layer: In a medium bowl, stir the Cranberry Sauce, the Orange Juice and the Orange Zest. Gently fold in the Raspberries.

To assemble: 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 Vanilla Cookies and 1/3 of the Yogurt mixture. Repeat the layers twice. Garnish them with the remaining Raspberries and the Almonds.

Pumpkin Pecan Rice Pudding Bars
Prep time: 10 minutes
Cook time: 40 minutes
Servings: 4-6

• 1 Bag of Success White Rice
• 1 Cup of Pecans
• 4 Cups of Coconut Milk
• 1 Can, 15 ounces of Pumpkin Purée
• 3/4 Cup of Brown Sugar
• 2 Teaspoons of Pumpkin Pie Spice
• 1/2 Teaspoon of Salt
• 3 Eggs
• 1/2 Teaspoon of Vanilla Extract
• 1 Cup of Heavy Whipping Cream
• 2 Tablespoons of Maple Syrup

Prepare the rice according to the package’s directions. Preheat the oven to 350˚ F. Spread the Pecans on a baking sheet and toast them for 8-10 minutes, cool them then chop them.

In a large saucepan over Medium-High Heat, combine the Milk, the Pumpkin, the Brown Sugar, the Pumpkin Pie Spice and the Salt. Bring it to a boil by stirring constantly. Slowly add about 1/2 cups of hot liquid to the Eggs and beat them well. Stir the Egg mixture back into the saucepan and cook it over Medium-High Heat for 2 minutes. Remove it from the heat and stir in the Cooked Rice, the Vanilla and the Pecans.

Pour the mixture into a greased 13-by-9-inch baking dish. Bake it uncovered for 30 minutes or until a knife inserted near the center comes out clean.

Whip the Heavy Cream to soft peaks then add the Maple Syrup and continue beating it until the peaks form. Serve it with the warm pudding.

Tip: For a sweeter pudding, increase the Brown Sugar to 1 1/2 cups.

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