Rice and Quinoa Breakfast Pudding recipe
All Recipes Breakfast and Brunch Recipes Cereals
Ingredients
- 1 ½ cups cooked quinoa, divided 1 ½ cups cooked brown rice, divided 1 ½ cups almond milk 1 tablespoon honey 1 tablespoon brown sugar 1 teaspoon salt 1 egg 1 tablespoon vanilla extract, or more to taste 2 teaspoons pumpkin pie spice
Nutrition Info
- 494.8 caloriescarbohydrate: 86.6 gcholesterol: 93 mgfat: 8.7 gfiber: 7.6 gprotein: 14 gsaturatedFat: 1.1 gservingSize: -sodium: 1338.4 mgsugar: 22.5 gtransFat: : -unsaturatedFat: : -
Directions Rice and Quinoa Breakfast Pudding
Directions
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Combine 1 cup quinoa, 1 cup brown rice, almond milk, honey, brown sugar, and salt in a pot over medium heat, stir until almond milk is heated through, about 5 minutes.
Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.
Pour egg mixture into the saucepan. Add remaining 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring to a boil, reduce heat and simmer until mixture begins to thicken, 10 to 15 minutes. Scoop mixture into 2 serving bowls.