3/4cuparborio rice(arborio is the type used for risotto)
For the Quick Almond Granola:
1/2cupold fashioned oats
1tablespooncoconut oil, melted
additional maple syrup to drizzle
Make the Rice Pudding:
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.
Make the Granola:
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.
Breakfast Rice Pudding with Quick Almond Granola https://www.breakfastfordinner.net/breakfast-rice-pudding-with-quick-almond-granola/