Fruit & Nut Cherry & Almond Rice Pudding

Recipe By: Home Cooking Collective

Description

Looking for an excuse to eat rice pudding for breakfast? This is @homecookingcollective’s take on a breakfast treat that is not only thick, creamy, and downright comforting but is also packed with protein to keep you sustained throughout the day. The rice pudding, spiced with cardamom and vanilla, is inspired by her mom’s kheer – but is made with arborio rice instead of basmati. You can prep this recipe ahead of time and enjoy these parfaits throughout the week.

Yields 4 to 6 servings

Ingredients
4 cup
Whole Milk
3-4 tbsp
Granulated Sugar
3/4 tsp
Milk Powder
1/2 tsp
Ground Cardamom
1/4 tsp
Vanilla Extract
Pinch of Salt
1 1/2 tsp
Ghee
1/4 cup
Sliced Almonds
1/4 cup
Arborio Rice
3 - 4.4 ounces
Icelandic Provisions Fruit & Nut Cherry & Almonds Skyr
containers
1/4 half
Cherries
Recipe
Step 1:
Heat the milk: In a large stockpot, stir together milk, sugar, milk powder, cardamom, vanilla, and salt. Set to medium heat, then bring to a boil, stirring frequently and scraping the sides (and bottom) of the pot. Reduce heat to low as you prepare the almonds.
Step 2:
Prepare the almonds: Set a medium dutch oven to medium heat. Add ghee, then stir in the almonds and let cook until they toast and turn a light golden-brown, about 1 to 2 minutes. Turn the heat off, and remove 1/2 of the almonds from the pan and set aside.
Step 3:
Cook the rice: On medium heat, add the rice, stirring to coat in the ghee. Pour 2 cups of the warmed milk into the pan, then let simmer for 10 minutes and scrape the sides of the pan every so often. Add the remaining milk, then simmer for another 10 to 20 minutes, stirring regularly, or until the rice is cooked through (it should be on the softer side, as opposed to al dente). At this point, the milk should be a pale beige color and thick enough to easily coat the back of a spoon.
Step 4:
Chill the rice and assemble the parfaits: Transfer the rice to a heatproof container and let cool for 30 minutes, then chill in the fridge for at least 3 hours before serving. To serve, layer spoonfuls of rice pudding and cherry almond skyr. Garnish with reserved toasted almonds and cherries.

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