Breakfast Rice Pudding Bowls with Raspberries and Pears
Preparation
25 MIN
Cooking
50 MIN
Chilling
8 H
Servings
4

Breakfast Rice Pudding Bowls with Raspberries and Pears

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

  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.