Rice and Quinoa Breakfast Pudding
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Ingredients30 m servings 495 cals
Original recipe yields 2 servings
- 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.
- 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.
Per Serving: 495 calories; 8.7 g fat; 86.6 g carbohydrates; 14 g protein; 93 mg cholesterol; 1338 mg sodium. Full nutrition
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