an oatmeal-like warm breakfast pudding with extra texture. It tastes fantastic the day it is made and reheats well for those harried mornings at work. Add toasted coconut, almonds, raisins, dried cranberries, blackberries, blueberries, or blueberries to the top.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| 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
Instructions
- 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.
- 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
| Calories | 495 kcal |
| Carbohydrate | 87 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 8 g |
| Protein | 14 g |
| Saturated Fat | 1 g |
| Sodium | 1338 mg |
| Sugars | 23 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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!