Breakfast Quinoa Rice Pudding

• Vegan
• Gluten free

• Produce

  • 1 Banana, very ripe

• Canned Goods

  • 2 1/2 cups Almond or coconut milk
  • 1/2 cup Coconut cream

• Condiments

  • 2 tbsp Maple syrup

• Pasta & Grains

  • 2 cups Brown rice, cooked
  • 3 cups Quinoa, cooked

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

Found on catchingseeds.com

Description

Ingredients

• 2 cups cooked brown rice
• 3 cups cooked quinoa
• 1 very ripe banana, mashed
• ½ cup coconut cream*
• 2.5 cups almond OR coconut milk
• ¼ teaspoon Salt
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• ¼ - ½ teaspoon almond extract to taste

Directions

• 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.
• Remove from the heat and add in the cinnamon, vanilla, and almond extract. Spoon into bowls and serve with desired toppings.