THE RECIPE JOURNAL · Breakfast
Morning Pudding Made with Rice and Quinoa
Start your day with a wholesome and comforting breakfast that’s both nutritious and delicious. This creamy blend of rice and quinoa is easy to make and perfect for a cozy morning treat.
FROM THE KITCHEN • Morning Pudding Made with Rice and Quinoa
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by combining 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 occasionally until the almond milk is warmed through, which should take about 5 minutes. While that’s heating up, whisk an egg in a small bowl. To avoid scrambling it, slowly add a bit of the hot milk mixture into the egg, stirring as you go to bring it up to temperature. Then, pour the egg mixture back into the pot. Toss in the remaining 1/2 cup of quinoa and 1/2 cup of brown rice, along with the vanilla extract and pumpkin pie spice. Bring everything to a gentle boil, then lower the heat and let it simmer until it starts to thicken, about 10 to 15 minutes. Once it’s creamy and thickened, spoon it into two bowls and enjoy!
Why you’ll love it
This dish is a comforting and nutritious way to start your day. Combining rice and quinoa gives you a great balance of textures and protein. It’s naturally filling and can be easily customized with your favorite flavors.
How to serve
Serve warm with fresh fruit, a sprinkle of nuts, or a dollop of yogurt on top. A drizzle of cinnamon or vanilla extract can add extra flavor. It also works well with a spoonful of nut butter for added richness.
Storage & leftovers
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 splash of milk or water to restore creaminess. Avoid freezing as the texture may change.
