A warm breakfast pudding with more texture than regular oatmeal. It tastes great the same day you make it, and heats up well for those rushed work mornings. Top with blackberries, blueberries, dried cranberries, raisins, toasted coconut, or nuts.
Rice And Quinoa Breakfast Pudding Ingredients
1? cups cooked quinoa, divided
1? cups cooked brown rice, divided
1? 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
How to Make Rice And Quinoa Breakfast Pudding
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.
Rice And Quinoa Breakfast Pudding Nutritions
Calories: 494.8 calories
Carbohydrate: 86.6 g
Cholesterol: 93 mg
Fat: 8.7 g
Fiber: 7.6 g
Protein: 14 g
SaturatedFat: 1.1 g
ServingSize:
Sodium: 1338.4 mg
Sugar: 22.5 g
TransFat:
UnsaturatedFat:
Rice And Quinoa Breakfast Pudding Reviews
I love rice pudding for breakfast, but so far I havent been a fan of quinoa. This really helped me to like quinoa for breakfast. It had a nice chewy texture. My only issue with the recipe, is that it was way too thick for me--I dont think it needed to simmer 10-15 minutes at the end as stated, half that time would have been fine. I ended up adding almost another full cup of milk to get it nice and creamy again. I also thought it needed to be a tad sweeter and added another tablespoon of honey. Thanks so much for the idea of mixing rice and quinoa--I will definitely try this again
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