Breakfast Rice Pudding Bowls with Raspberries and Pears
With just enough protein to make it a healthy breakfast, this not-too-sweet rice pudding is a great replacement for your regular cereal. The decadent, creamy arborio rice and tart raspberry and pear purée work together like a dream. And the sprinkle of homemade almond granola gives the meal just enough crunch to wake up your […]
Ingredients
- 6 cups (1.5 litres) milk
- 3/4 cup (160 g) arborio rice
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 tsp/5 ml vanilla extract)
- 1/3 cup (70 g) sugar
- 1/2 cup (55 g) sliced almonds
- 1/2 cup (50 g) large-flake oats
- 2 tbsp (30 ml) maple syrup
- 4 canned pear halves in light syrup, drained
- 1 cup (125 g) frozen raspberries, thawed
- 1/2 cup (70 g) fresh raspberries (optional)
Instructions
- In a large pot over medium-high heat, bring the milk, rice, vanilla seeds and pod to a boil. Simmer over medium-low heat for 25 minutes, stirring frequently.
- Transfer to a bowl and cover with plastic wrap directly on the surface of the rice pudding. Let cool and refrigerate until completely chilled.
With just enough protein to make it a healthy breakfast, this not-too-sweet rice pudding is a great replacement for your regular cereal. The decadent, creamy arborio rice and tart raspberry and pear purée work together like a dream. And the sprinkle of homemade almond granola gives the meal just enough crunch to wake up your taste buds.