Recipes  

Breakfast Rice Pudding Bowls with Raspberries and Pears

  • Preparation 25 MIN
    Cooking 50 MIN
    Chilling 8 H
  • Servings 4
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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.

Ingredients

Rice Pudding

Almond Granola

Raspberry Pear Purée

Topping

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.

Healthy Pick

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