Start your day with a warm and comforting bowl that's both nutritious and satisfying. This creamy blend of rice and quinoa offers a delicious twist on traditional pudding, perfect for a wholesome breakfast.
Prep Time10 min
Cook Time20 min
Total Time30 min
Difficulty
Medium
Cooking Secrets
Rinse the quinoa well before cooking to remove its natural bitterness.
Use low heat and stir frequently to prevent the pudding from sticking to the pot.
For a creamier texture, add a splash of milk or a dairy-free alternative towards the end of cooking.
Ingredients
0/9
What Makes This Recipe Unique
This dish combines the nutty flavors of quinoa with the comforting texture of rice, making it both satisfying and nutritious. It’s packed with protein and fiber, perfect for starting your day with lasting energy. Plus, it’s naturally gluten-free and easy to customize with your favorite toppings.
Step 1
Combin 1 cup of quinoa, 1 cup of brown rice, almond milk, honey, brown sugar, and a pinch of salt in a pot over medium heat. Stir everything together and let it warm up for about 5 minutes until the almond milk is heated through.
Step 2
In a small bowl, whisk an egg until smooth. Slowly add a bit of the hot milk mixture to the egg, whisking constantly to bring the egg up to temperature without scrambling it.
Step 3
Pour the warmed egg mixture back into the pot. Then stir in the remaining 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring the whole thing to a gentle boil, then lower the heat and let it simmer. Keep an eye on it as it thickens, which should take around 10 to 15 minutes.
Step 4
Once it’s nice and creamy, spoon the pudding into bowls and enjoy!
54
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Best Foods To Serve With This
Top with fresh fruits like berries or sliced bananas for natural sweetness. A drizzle of honey or maple syrup adds a lovely touch, while a sprinkle of cinnamon or chopped nuts can provide extra warmth and crunch.
Food Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk to loosen the pudding if it has thickened too much.
Frequently Asked Questions
Can I use other types of milk instead of almond milk?
Yes, you can substitute almond milk with any milk you prefer, such as dairy milk, oat milk, or soy milk.
Do I need to cook the quinoa and brown rice before starting?
Yes, both quinoa and brown rice should be fully cooked before using in this recipe.
Can I make this pudding vegan?
To make it vegan, replace the egg with a flax egg or chia egg and use a plant-based milk.
How long does the pudding keep in the fridge?
It can be stored in an airtight container for up to 3-4 days.
Can I add fresh fruit or nuts as toppings?
Absolutely! Fresh berries, chopped nuts, or seeds make great toppings for added flavor and texture.
What if I don’t have pumpkin pie spice?
You can substitute with a mix of cinnamon, nutmeg, ginger, and cloves according to your taste.
Is it necessary to temper the egg?
Yes, tempering the egg prevents it from curdling when added to the hot mixture.
Can I double the recipe to serve more people?
Yes, the ingredients and cooking time can be doubled; just monitor the consistency as it cooks.
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Breakfast
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