Best 3 Rice And Quinoa Breakfast Pudding Recipes
Kick-start your day with a nutritious and delectable breakfast pudding that harmoniously blends the goodness of rice and quinoa. This wholesome dish is a symphony of flavors and textures, featuring tender grains, creamy milk, and a hint of sweetness from natural sweeteners. Elevate your breakfast experience with a variety of toppings, from fresh fruits and nuts to a drizzle of honey or maple syrup. Discover a collection of irresistible recipes that showcase the versatility of rice and quinoa breakfast pudding, transforming simple ingredients into a culinary masterpiece. Indulge in a protein-packed pudding infused with almond milk and chia seeds, savor the tropical flavors of coconut milk and pineapple, or embark on a culinary adventure with a savory tomato and basil pudding. Each recipe promises a unique taste sensation that will tantalize your taste buds and leave you feeling energized and satisfied.
Here are our top 3 tried and tested recipes!
COCONUT QUINOA PUDDING
Quinoa is so versatile I've started eating it for dessert! Simmered with a bit of almond milk and brown sugar, the grains become tender and inviting, cozy and creamy. Rich coconut milk takes the whole thing to another level. Dressed up with a few crunchy extras, like toasted coconut and cocoa nibs, the simple dish turns into a satisfying dessert. And if you have any leftovers, it makes a pretty great breakfast, too. But what are the chances of that?
Provided by Samantha Seneviratne
Categories dessert
Time 1h30m
Yield 6 servings (about 3 cups)
Number Of Ingredients 6
Steps:
- Combine the quinoa, almond milk, 1 1/4 cups of the coconut milk, brown sugar and salt in a medium saucepan over medium heat. Simmer, partially covered, stirring occasionally, until the mixture has thickened and the quinoa is very tender, 20 to 25 minutes. Transfer the pudding to a bowl, and refrigerate, covered, until cold.
- To serve, stir in some additional coconut milk for a creamy consistency. Top with cocoa nibs, almonds and toasted coconut. Enjoy!
BREAKFAST RICE PUDDING
Steps:
- Cook rice according to package directions. , Preheat oven to 375°. In a large bowl, combine rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2- qt. baking dish., Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, until golden brown, 25-30 minutes.
Nutrition Facts : Calories 411 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 91mg sodium, Carbohydrate 54g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
QUINOA "RICE" PUDDING
Make and share this Quinoa "rice" Pudding recipe from Food.com.
Provided by Mommy Chef 27
Categories Grains
Time 46m
Yield 7 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring the Quinoa and water to a boil, cover and reduce heat, cook for 20 minutes or until Quinoa is done.
- Stir 1 1/2 cup milk and sugar into the Quinoa and cook until thick and creamy, about 20 minutes. If using raisins add in the last few minutes.
- Combine 1/2 cup of the milk with egg, beat well. Stir into Quinoa mixture and cook, over low heat, for two more minutes.
- Remove from heat, stir in the butter and vanilla.
Tips:
- Use quinoa flakes over raw quinoa. Raw quinoa takes longer to cook and may not soften fully in the pudding.
- Feel free to use brown rice instead of white rice. Brown rice is a healthier option and provides a nuttier flavor.
- Add your favorite spices to the pudding. Cinnamon, nutmeg, and ginger are all popular choices.
- Sweeten the pudding to your liking. Honey, maple syrup, and agave nectar are all good options.
Conclusion:
Rice and quinoa breakfast pudding is a delicious and healthy way to start your day. It's easy to make and can be customized to your own preferences. Whether you like it sweet or savory, this pudding is sure to satisfy. So next time you're looking for a quick and easy breakfast, give this recipe a try.
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