I love rice pudding, and I love breakfast.So why not have rice pudding for breakfast?
How is this rice pudding different from any other rice pudding, you ask?
Well, it's more filling, its healthier, and its sweetness margin is significantly lower.
Meaning, don't expect it to taste like dessert rice pudding.
The flavors are subtle, yet delicious.
These are the things you need:
1 cup arborio rice
1 cup milk (skim or soy is preferable)
cinnamon (as much or as little as you want)
brown sugar (1-2 tablespoons)
vanilla extract(1-2 tablespoons)
1/2 cup almond granola (or any granola you'd like. I used homemade.)
Dried fruit ( I used golden raisins, but dried cranberries could be good.)
Truthfully, you could add anything you want to this pudding to customize for your own enjoyment. You could also play with proportions here. If you want a sweeter rice pudding, then add more sugar, or honey, or maple syrup... you get the idea.
The steps:
Prepare arborio rice as directed (mine said 3 cups water for 1 cup rice).
Once the water has been absorbed into the rice, allow it to sit and cool in the pan for 15-20 minutes.
Then, you add the ingredients listed above and stir it in.
Lastly, put it in a container and let it cool in the refrigerator overnight. The next morning, you have delicious rice pudding for breakfast!
The great thing about the arborio rice (this is the rice they use for risotto) is that it is creamy all on its own. There's no need to add any extra cream or anything to get the smooth texture. The one cup of milk will suffice, and if you want to add a little more sweetness, you can always use vanilla soy milk. I just didn't have it on hand.
I can't take credit for this ingenious idea. I recently ordered a copy of Tina Haupert's new book, based on her blog CarrotsN'Cake. It's one of my favorite blogs, and her book has some great recipes!
How is this rice pudding different from any other rice pudding, you ask?
Well, it's more filling, its healthier, and its sweetness margin is significantly lower.
Meaning, don't expect it to taste like dessert rice pudding.
The flavors are subtle, yet delicious.
These are the things you need:
1 cup arborio rice
1 cup milk (skim or soy is preferable)
cinnamon (as much or as little as you want)
brown sugar (1-2 tablespoons)
vanilla extract(1-2 tablespoons)
1/2 cup almond granola (or any granola you'd like. I used homemade.)
Dried fruit ( I used golden raisins, but dried cranberries could be good.)
Truthfully, you could add anything you want to this pudding to customize for your own enjoyment. You could also play with proportions here. If you want a sweeter rice pudding, then add more sugar, or honey, or maple syrup... you get the idea.
The steps:
Prepare arborio rice as directed (mine said 3 cups water for 1 cup rice).
Once the water has been absorbed into the rice, allow it to sit and cool in the pan for 15-20 minutes.
Then, you add the ingredients listed above and stir it in.
Lastly, put it in a container and let it cool in the refrigerator overnight. The next morning, you have delicious rice pudding for breakfast!
The great thing about the arborio rice (this is the rice they use for risotto) is that it is creamy all on its own. There's no need to add any extra cream or anything to get the smooth texture. The one cup of milk will suffice, and if you want to add a little more sweetness, you can always use vanilla soy milk. I just didn't have it on hand.
I can't take credit for this ingenious idea. I recently ordered a copy of Tina Haupert's new book, based on her blog CarrotsN'Cake. It's one of my favorite blogs, and her book has some great recipes!
That looks awesome. I'd probably cook some banana in and add almond extract. Thanks for sharing! I've been debating about whether to order her cookbook or not.
ReplyDeleteyou're welcome to borrow mine :)
ReplyDelete