Rice and Quinoa Breakfast Pudding

Name: Rice and Quinoa Breakfast Pudding
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 ½ cups cooked quinoa, divided; 1 ½ cups cooked brown rice, divided; 1 ½ 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

2 Ratings
2 Reviews
1 Photo

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.

By Lindsay Wilbanks

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Recipe Summary

cook:

20 mins

total:

30 mins

prep:

10 mins

Servings:

Yield:

2 servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

1 ½ cups cooked quinoa, divided
1 ½ cups cooked brown rice, divided
1 ½ 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

Directions

Step 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.

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Step 2
Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.
Step 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; protein 14g; carbohydrates 86.6g; fat 8.7g; cholesterol 93mg; sodium 1338.4mg. Full Nutrition

Tammy Lynn

Allstar

09/05/2017

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 that it was way too thick for me--I don't 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!

2 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Tammy Lynn

Allstar

09/05/2017

Allrecipes Member

04/03/2022

I love this. The rice makes the more nutritious quinoa much more palatable. Egg adds extra protein (I tried with two eggs.) I like to prepare twice the amounts of cooked rice and quinoa and put half in freezer for next time. Once I used rice that had been cooked in chicken broth, and I liked the sweet / savory effect.

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Rice and Quinoa Breakfast Pudding

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Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (2)

Most helpful positive review

All Reviews for Rice and Quinoa Breakfast Pudding

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Rice and Quinoa Breakfast Pudding

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (2)

Most helpful positive review

All Reviews for Rice and Quinoa Breakfast Pudding