Rice And Quinoa Breakfast Pudding

Name: Rice And Quinoa Breakfast Pudding
Ingredients: 1 1/2 cups cooked quinoa, divided; 1 1/2 cups cooked brown rice, divided; 1 1/2 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

9 ingredients

3 steps

Ingredients

1 1/2 cups cooked quinoa, divided
1 1/2 cups cooked brown rice, divided
1 1/2 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

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.