Ingredients
- Divide 1 ½ cups of cooked quinoa into portions
- Separate 1 ½ cups of cooked brown rice
- Prepare 1 ½ cups of almond milk
- Add a tablespoon of honey for sweetness
- Include a tablespoon of brown sugar
- Season with a teaspoon of salt
- Use one egg
- Enhance the flavor with a tablespoon of vanilla extract, adjusting to taste
- Sprinkle in two teaspoons of pumpkin pie spice
Step 1
In a pot set over medium heat, combine a delightful mix of 1 cup quinoa, 1 cup brown rice, a splash of almond milk, a drizzle of honey, a hint of brown sugar, and a pinch of salt. Stir the ingredients together until the almond milk is warmed through, which should take about 5 minutes.
Step 2
In a small bowl, whisk an egg until smooth. Slowly incorporate some of the warm milk mixture into the egg to gently raise its temperature. Once the egg is at room temperature, carefully pour it back into the pot.
Step 3
To this creamy concoction, add the remaining 1/2 cup quinoa, 1/2 cup brown rice, a dash of vanilla extract, and a sprinkle of pumpkin pie spice. Let the mixture come to a gentle boil, then lower the heat and simmer until it starts to thicken, approximately 10 to 15 minutes.
Step 4
Once the delightful blend has reached the perfect consistency, scoop it into two serving bowls, ready to be enjoyed.
Extra Tips & Suggestions
- 1. Organize your pantry shelves like a serene Zen garden, with jars of rice and quinoa neatly lined up in rows, ready to be transformed into a scrumptious morning pudding.
- 2. Embrace the art of repurposing by using mason jars to store your pre-measured portions of rice and quinoa, creating a visually pleasing display that adds a touch of rustic charm to your kitchen.
