Breakfast rice pudding with pear and raspberries

Enough protein to make a good breakfast and not too sweet, this rice pudding nicely replaces the bowl of cereal. To counterbalance the creaminess of the Arborio rice mixture, it is served with a pear-raspberry purée that is both sweet and tangy. As for the homemade almond and oat granola, it provides just the right amount of “crunch” to awaken the taste buds.

Milk rice

• 1.5 liters (6 cups) milk
• 150 g (¾ cup) arborio rice
• 1 vanilla bean (or 5 ml / 1 tsp vanilla extract), split in half and scraped
• 70 g (1/3 cup) sugar

Almond granola

• 55 g (½ cup) sliced ​​almonds
• 50 g (½ cup) large oatmeal
• 30 ml (2 tbsp.) Maple syrup

Pear-raspberry puree

• 4 half-pears in store-bought light syrup, drained
• 125 g (1 cup) frozen raspberries, thawed

Accompaniement

• 70 g (½ cup) fresh raspberries (optional)

• Milk rice

  1. In a large saucepan over medium-high heat, bring the milk, rice and vanilla to a boil. Simmer over medium-low heat 25 minutes, stirring frequently. Add the sugar and cook for 5 minutes or until the rice is tender.
  2. Transfer to a bowl and cover with plastic wrap directly on the surface of the rice. Let cool and refrigerate until completely chilled.

  Almond granola

  3. Place the grill at the center of the oven. Preheat the oven to 200 ° C (400 ° F). Line a baking sheet with parchment paper.
  4. In a bowl, mix all the ingredients. Distribute on the baking sheet. Bake for about 10 minutes or until granola is golden, stirring halfway through cooking. Let cool. To book.

  Pear-raspberry puree

  5. In a blender, smooth the pears and raspberries to a puree. Pass through a sieve.
  6. Stir the rice pudding to soften it. In bowls, pour about 60 ml (¼ cup) pear-raspberry puree. Divide the rice pudding in the center of the bowls so that the mash rises to the sides. Garnish with almond granola. Garnish with fresh raspberries, if desired.