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Rice and Quinoa Breakfast Pudding

Lindsay Wilbanks

"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."
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30 m servings 495 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

  • Ready In

  1. 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. Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.
  3. 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.


  • Cook's Note:
  • If you don't have pumpkin pie spice, you can use a mix of nutmeg, cinnamon, ginger, and allspice. There are tons of recipes online.

Nutrition Facts

Per Serving: 495 calories; 8.7 g fat; 86.6 g carbohydrates; 14 g protein; 93 mg cholesterol; 1338 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I love rice pudding for breakfast, but so far I haven't 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 t...