Ingredients
- 1 ½ cups cooked quinoa, divided
- 1 ½ cups cooked brown rice, divided
- 1 ½ 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
Why This Recipe Stands Out
Kitchen Tricks
- Use a low simmer to prevent the mixture from sticking to the bottom of the pot.
- Stir occasionally to keep the pudding creamy and avoid lumps.
Directions
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. While that’s happening, whisk an egg in a small bowl. To avoid scrambling the egg, slowly mix in a little bit of the warm almond milk mixture to bring the egg up to temperature. Then, pour the egg mixture back into the pot. Add the remaining 1/2 cup of quinoa, 1/2 cup of brown rice, vanilla extract, and pumpkin pie spice. Bring everything to a gentle boil, then turn the heat down and let it simmer for 10 to 15 minutes, stirring occasionally until it starts to thicken. Once it’s creamy and thickened, spoon it into bowls and enjoy!
