Rice and Quinoa Breakfast Pudding

Put leftover quinoa and brown rice to good use in this warm breakfast pudding you can top with any fruits or nuts you have on hand.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 495 Calories

Ingredients

• 1 egg
• 1 teaspoon salt
• 1 tablespoon honey
• 1 tablespoon brown sugar
• 2 teaspoons pumpkin pie spice
• 1 tablespoon vanilla extract, or more to taste
• 1.5 cups almond milk
• 1.5 cups cooked quinoa, divided
• 1.5 cups cooked brown rice, divided

Recipe Instructions

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.

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.