Breakfast Rice Pudding Bowls with Raspberries and Pears

Breakfast Rice Pudding Bowls with Raspberries and Pears

  • Preparation 25 min
  • Cooking 50 min
  • Chilling 8 h
  • Servings 4

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.

Featured in RICARDO Magazine (WINTER 2017)

Categories

Ingredients

  • Rice Pudding

    • 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
  • Almond Granola

    • 1/2 cup (55 g) sliced almonds
    • 1/2 cup (50 g) large-flake oats
    • 2 tbsp (30 ml) maple syrup
  • Raspberry Pear Purée

    • 4 canned pear halves in light syrup, drained
    • 1 cup (125 g) frozen raspberries, thawed
  • Topping

    • 1/2 cup (70 g) fresh raspberries (optional)

Preparation

  • Rice Pudding

  • Almond Granola

  • Raspberry Pear Purée

Personal Note