Rice and Quinoa Breakfast Pudding
Description
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.
Ingredients
•
1 1/2 cups cooked quinoa, divided
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1 1/2 cups cooked brown rice, divided
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1 1/2 cups almond milk
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1 tablespoon honey
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1 tablespoon brown sugar
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1 teaspoon salt
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1 egg
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1 tablespoon vanilla extract, or more to taste
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2 teaspoons pumpkin pie spice
Directions
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.