Breakfast Rice Pudding Bowls with Raspberries and Pears
Breakfast Rice Pudding Bowls with Raspberries and Pears
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Breakfast Rice Pudding Bowls with Raspberries and Pears

25 MIN
50 MIN
8 H


Rice Pudding

Almond Granola

Raspberry Pear Purée



Rice Pudding

  1. 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.
  2. 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

  1. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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

  1. In a blender, purée the pears and raspberries until smooth. Strain.
  2. 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.


  1. WAY too much MILK! Waited for rice to absorb (40 min) but by then rice was too mushy. Strained it and had over 2 cups of milk remaining. Suggest 3 or 4 cups milk maximum.

  2. Is the rice pudding suposed to be very liquidy after cooking.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.