Breakfast Rice Pudding with Blueberry Pear Compote

Rice pudding can sometimes get a bad wrap, bad memories of sickly sweet overcooked grains of rice cloud of vision of what can be one of my favourite sweet dishes to enjoy through winter. The rice pudding we remember eating usually consists of few, not so healthy ingredients; butter, cream, white sugar, rice and vanilla make a delicious dessert, but I wanted to create a healthier alternative that doesn't compromise in taste or texture. 

Coconut oil replaces the butter, and the not so nice white sugar is replaced with unrefined coconut sugar, which gives the most warming, caramelly flavour. The base still stays the same though, aborio rice is a great source of protein and will keep you full through to lunch, and milk acts as the liquid component of this recipe (although, this would taste AMAZING with coconut milk for a dairy free alternative). Topped with a pear and blueberry compote, which has no added sugar, makes for a happy, sweet but healthier start to the day! Rhi x
Ingredients


1 cup aborio rice

1tbsp coconut oil, good quality butter if you prefer

3 cups milk (I used cow's milk), heated

1tsp vanilla bean paste

2-3tbsp coconut sugar

1 can of tinned pears in water (no added sugar), reserve 2tbsp of the liquid

1/2 cup frozen blueberries

Almonds to garnish
Method

  1. In a pot, melt the coconut oil over a low to medium heat. Once melted, add the rice and toast the rice for 5 minutes, stirring constantly. 
  2. Add a ladle full of the milk to the rice, and wait until all of the moisture is absorbed and the rice has thickened before adding another ladle of milk. Continue this process until the rice is cooked (you may need more milk, judge it as you go). Stir in the vanilla and coconut sugar and set aside.
  3. While the pudding is cooling, set a small pot over a low heat. Place the frozen blueberries in the pot and cook until the berries have broken down. Dice the pears. To the blueberries, add 2tbsp of the water the pears were in, and the diced pears. Cook for a few more minutes and take off the heat. 
  4. To serve, place your desired amount of rice pudding in a bowl, top with compote and sprinkle with almonds. Enjoy!