Rice and Quinoa Breakfast Pudding

Ingredients

• 1.5 cups cooked quinoa , divided
• 1.5 cups cooked brown rice , divided
• 1.5 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

Instructions

1. 1

   Combine 1 cup quinoa, 1 cup brown rice, almond milk, honey, brown sugar, and salt in a pot over medium heat; stir until almond milk is heated through, about 5 minutes.

2. 2

   Whisk egg in a small bowl. Mix in some of the hot milk mixture to gradually warm up the egg to room temperature.

3. 3

   Pour egg mixture into the saucepan. Add remaining 1/2 cup quinoa, 1/2 cup brown rice, vanilla extract, and pumpkin pie spice. Bring to a boil; reduce heat and simmer until mixture begins to thicken, 10 to 15 minutes. Scoop mixture into 2 serving bowls.