Breakfast Quinoa Rice Pudding

Recipe by Catching Seeds

There is something about eating indulgent rice pudding for breakfast and feeling good about it.

Ingredients

• 2 cups cooked brown rice
• 3 cups cooked quinoa
• 1 very ripe banana (mashed)
• ½ cup coconut cream
• 2½ cups almond OR coconut milk
• ¼ teaspoon salt
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• ¼ tsp almond extract to taste

Method

1. Add the mashed banana, coconut cream, almond milk, salt, and maple syrup to a large saucepan and bring to a simmer. Add in the cooked rice and quinoa. Continue to simmer, stirring frequently until the rice pudding has thickened and become very creamy, about 10-12 minutes.
2. Remove from the heat and add in the cinnamon, vanilla, and almond extract. Spoon into bowls and serve with desired toppings.

View the recipe instructions at Catching Seeds