Breakfast Rice PuddingOctober 3, 2017
Breakfast Rice Pudding
- 5 minutes
- 30 minutes
- 1 cup of Arborio rice
- 4 cups of milk
- 1/4 cup of heavy cream
- 1/4 cup of maple syrup
- 1/2 tsp of nutmeg
- Pinch of salt
- 1 cup of Oatbox Orange and Pecan Granola
- 1. Put all ingredients in a cast iron French oven (we used the 3.3L Round French Oven from Le Creuset).
- 2. Put the lid on and bring to a low boil, making sure the heat is not too high, and let simmer for 30 minutes or until the rice is well cooked.
- 3. Let cool down for at least 20 minutes. Most of the liquid will soak up so you may add more milk if you prefer the rice pudding to be more liquid. You may also add more granola and spices before enjoying. The rice pudding can be kept in the refrigerator for up to a week.
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