There is a Colorado local restaurant, Lucille’s Creole Cafe, that serves AMAZING New Orleans style cuisine. The locals will line up and wait to have breakfast there, every day of the week.
My husband and I first went to this restaurant shortly after we got married, before we had kids. He got some wonderful savory dish that included a biscuit with their incredible gravy, but I don’t remember anything else about it.
I, however, got the rice pudding porridge. I have never wanted to try another dish after experiencing their rice pudding porridge with currants.
Fast forward 10 years or so…now we have 3 boys and don’t go to breakfast nearly as often as we did before kids. Since I can’t just order and enjoy Lucille’s rice pudding porridge at the restaurant, I thought I would bring the rice pudding porridge home to me!
I set to work creating a copycat recipe. It took some work, but it has turned out wonderfully! This recipe tastes just as good as the original! I had to replace the currants with dried blueberries, as I couldn’t find currants. The taste is barely noticeable.
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