Name: Breakfast Rice Pudding Bowls with Raspberries and Pears
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 serving(s)
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)

Preparation

Rice Pudding
- 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.
Almond Granola
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine all of the ingredients. Spread onto the prepared baking sheet. Bake for 10 minutes or until golden brown, stirring halfway through cooking. Let cool. Set aside.
Raspberry Pear Purée
- In a blender, purée the pears and raspberries until smooth. Strain.
- Stir the rice pudding to soften. Remove and discard the vanilla pod. Pour about ¼ cup (60 ml) of the fruit purée into four bowls and spoon the rice pudding overtop. Garnish with the granola and top with the fresh raspberries, if desired.

Breakfast Rice Pudding Bowls with Raspberries and Pears

Categories

Ingredients

Rice Pudding

Almond Granola

Raspberry Pear Purée

Topping

Preparation

Rice Pudding

Almond Granola

Raspberry Pear Purée

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet