Rice and Quinoa Breakfast Pudding
Recipe information
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Cooking:
10 min.
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Servings per container:
2
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Source:

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.