Name: Rice and Quinoa Breakfast Pudding
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Cooked quinoa, divided - 1 ½ cups; Cooked brown rice, divided - 1 ½ cups; Almond milk - 1 ½ cups; Honey - 1 tablespoon; Brown sugar - 1 tablespoon; Salt - 1 teaspoon; Egg - 1; Vanilla extract, or more to taste - 1 tablespoon; Pumpkin pie spice - 2 teaspoons

Ingredients for - Rice and Quinoa Breakfast Pudding

1. Cooked quinoa, divided 1 ½ cups

2. Cooked brown rice, divided 1 ½ cups

3. Almond milk 1 ½ cups

4. Honey 1 tablespoon

5. Brown sugar 1 tablespoon

6. Salt 1 teaspoon

7. Egg 1

8. Vanilla extract, or more to taste 1 tablespoon

9. Pumpkin pie spice 2 teaspoons

How to cook deliciously - Rice and Quinoa Breakfast Pudding

1 . Stage

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.

2 . Stage

Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.

3 . Stage

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.