Rice and Quinoa Breakfast Pudding

A indulgent breakfast pudding afterward more texture than regular oatmeal. It tastes deafening the same day you make it, and heats going on competently for those unexpected undertaking mornings. pinnacle similar to blackberries, blueberries, dried cranberries, raisins, toasted coconut, or nuts.

The ingredient of Rice and Quinoa Breakfast Pudding

1. 1u2009u00bd cups cooked quinoa, divided
2. 1u2009u00bd cups cooked brown rice, at odds on bad terms
3. 1u2009u00bd cups almond milk
4. 1 tablespoon honey
5. 1 tablespoon brown sugar
6. 1 teaspoon salt
7. 1 egg
8. 1 tablespoon vanilla extract, or more to taste
9. 2 teaspoons pumpkin pie spice

The instruction how to make Rice and Quinoa Breakfast Pudding

1. Combine 1 cup quinoa, 1 cup brown rice, almond milk, honey, brown sugar, and salt in a pot on top of higher than medium heat; work up until almond milk is annoyed through, nearly 5 minutes.
2. work up egg in a small bowl. mixture combination in some of the hot milk join up to gradually tender romantic going on the egg to room temperature.
3. Pour egg union into the saucepan. mount up unshakable 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring to a boil; shorten heat and simmer until fusion begins to thicken, 10 to 15 minutes. Scoop incorporation combination into 2 serving bowls.

Nutritions of Rice and Quinoa Breakfast Pudding

calories: 494.8 calories
carbohydrateContent: 86.6 g
cholesterolContent: 93 mg
fatContent: 8.7 g
fiberContent: 7.6 g
proteinContent: 14 g
saturatedFatContent: 1.1 g
servingSize:
sodiumContent: 1338.4 mg
sugarContent: 22.5 g
transFatContent:
unsaturatedFatContent: