Rice And Quinoa Breakfast Pudding Food

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QUINOA "RICE" PUDDING



Quinoa

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

1 cup uncooked quinoa
2 cups water
1 1/2 cups nonfat milk, divided
1/4 cup sugar
1/2 cup raisins (optional)
1 egg
1/2 cup milk
2 teaspoons vanilla
2 tablespoons unsalted butter

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.

RICE AND QUINOA BREAKFAST PUDDING



Rice and Quinoa Breakfast Pudding image

A warm breakfast pudding with more texture than regular oatmeal. It tastes great the same day you make it, and heats up well for those rushed work mornings. Top with blackberries, blueberries, dried cranberries, raisins, toasted coconut, or nuts.

Provided by Lindsay Wilbanks

Categories     100+ Breakfast and Brunch Recipes     Cereals

Time 30m

Yield 2

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 494.8 calories, Carbohydrate 86.6 g, Cholesterol 93 mg, Fat 8.7 g, Fiber 7.6 g, Protein 14 g, SaturatedFat 1.1 g, Sodium 1338.4 mg, Sugar 22.5 g

QUINOA BREAKFAST PUDDING



Quinoa Breakfast Pudding image

Quinoa is a high-protein grain native to South America. You can find it in most health food stores and some grocery stores. This is a simple, delicious vegan recipe full of plump raisins, and sweetened with apple juice. Serve with berries, sliced bananas and maple syrup.

Provided by Anonymous

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 40m

Yield 6

Number Of Ingredients 8

1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins
2 tablespoons lemon juice
1 teaspoon ground cinnamon, or to taste
salt to taste
2 teaspoons vanilla extract

Steps:

  • Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
  • Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 42.6 g, Fat 1.9 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 8.4 mg, Sugar 9.3 g

BREAKFAST RICE PUDDING



Breakfast Rice Pudding image

My husband makes this rice pudding quite often for our breakfast. -Sue Draheim

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 9

1-1/3 cups uncooked long grain or basmati rice
1 can (15-1/4 ounces) peach halves, drained
1 cup canned or frozen pitted tart cherries, drained
1 cup heavy whipping cream
1/2 cup packed brown sugar, divided
1/4 cup old-fashioned oats
1/4 cup sweetened shredded coconut
1/4 cup chopped pecans
1/4 cup butter, melted

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 PUDDING



Quinoa Pudding image

A quinoa version of rice pudding for those who want to find new ways to use this supergrain.

Provided by Lynda Q

Categories     Desserts     Custards and Pudding Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 ½ cups water
¾ cup quinoa
2 cups whole milk
2 ripe bananas
2 tablespoons white sugar
salt to taste
½ tablespoon butter
½ teaspoon vanilla extract

Steps:

  • Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat.
  • Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.
  • Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 46 g, Cholesterol 13.6 mg, Fat 6 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 2.7 g, Sodium 65.1 mg, Sugar 19.2 g

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