In Nordic countries, rice pudding is a popular breakfast. With all their cold, dark winters, those tough Nordic people really know their cozy breakfasts!
It’s been a slog getting through the last of Winter here (wait a minute, it’s supposed to be “Spring” now, isn’t it?!) – we’ve had endless days of non-stop rain. The sun shone one day last week and I felt like a brand new person! I’m hoping this Breakfast Rice Pudding with Quick Almond Granola will help get me through…
Looking at this recipe, you might think the milk to rice ratio is completely wrong. And yes, it seems crazy that there’s 6x as much milk as rice. But trust me on this! As the rice simmers, all of that delicious sweet vanilla milk is soaked up into a porridge-like consistency, making this rice pudding breakfast a lovely alternative to stovetop oatmeal.
And psst, this recipe can easily be made dairy-free by using almond/cashew/coconut milk. I used cashew milk with great success. The Quick Almond Granola topping is only a suggestion – feel free to top solely with fresh fruit, or the toasted nuts/seeds of your choice.
Breakfast Rice Pudding undoubtedly encompasses hygge, wouldn’t you agree? Maybe I need to cultivate some more hygge in my life to get through this winter-like weather! 😉
- 6 cups milk (any dairy or plant milk works)
- 3/4 cup arborio rice (arborio is the type used for risotto)
- 1 teaspoon vanilla
- 1/3 cup maple syrup
- 1/2 cup old fashioned oats
- 1/2 cup chopped almonds
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil, melted
- fresh blueberries
- additional maple syrup to drizzle
In a large pot over medium-high heat, bring the milk, rice, and vanilla to a boil. Let simmer over medium low-heat for 25 minutes, stirring occasionally. Add the maple syrup and simmer for an additional 5 minutes, until milk has incorporated into the rice and rice is creamy and pudding-like.
Remove pot from heat to cool slightly before serving.
While the rice pudding is simmering, preheat the oven to 400 F and line a baking sheet with parchment paper. In a bowl, combine all of the granola ingredients and toss to coat well. Spread onto the prepared baking sheet. Bake for 5 minutes, stir and flip granola, and then bake an additional 5 minutes, until granola is lightly browned. Let cool.
Spoon rice pudding into 4 bowls, and top with a sprinkle of granola and fresh blueberries. Add an additional drizzle of maple syrup, if you like.
Recipe adapted from Ricardo magazine, Spring 2017 edition.