Breakfast Rice Pudding with Quick Almond Granola

In Nordic countries, rice pudding is a popular breakfast - for good reason! Creamy vanilla rice pudding is a lovely alternative to oatmeal to get you through the cold winter!

Course Breakfast
Cuisine American
Keyword breakfast, rice pudding, stovetop, vanilla
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author breakfast for dinner


For the Rice Pudding:

  • 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

For the Quick Almond Granola:

  • 1/2 cup old fashioned oats
  • 1/2 cup chopped almonds
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil, melted

For serving:

  • fresh blueberries
  • additional maple syrup to drizzle


Make the Rice Pudding:

  1. 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.
  2. Remove pot from heat to cool slightly before serving.

Make the Granola:

  1. 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.
  2. 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.