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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| Servings | Prep Time |
| 3-4 people | 5 minutes |
| Cook Time |
| 30-40 minutes |
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Inspired by a favorite dish as a local breakfast restaurant, this dish has its roots in a classic Norwegian dish. It's creamy, fruity and sweet. Make this for a breakfast treat or a light dessert!
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- 1 cup white rice long grain works, risotto rice is best
- 2 cups water
- 1/2 tsp salt
- 1 2/3 cups milk
- 1/2 cup dried blueberries
- 1/2 cup sugar
- 1 1/2 tsp vanilla extract
- 2 tbsp butter
- Combine water and rice in a medium saucepan and cook on medium heat until most of the water is absorbed.
- Add salt, milk, dried blueberries, sugar, vanilla and butter. Simmer for approximately 10 minutes, stirring frequently so the milk doesn't burn on the bottom of the pan.
- Take the porridge off the heat once it has thickened to the desired consistency.
- For the sauce topping, take your favorite jelly or jam and heat until it's very hot and runny. Drizzle on top of the rice pudding porridge.
- Refrigerate any leftovers for up to 1 week.
Drizzle a little fruit sauce or some heated jelly over the top to highlight the fruity flavors.
Currants can be used in place of the dried blueberries.
In case you’re interested, here is the recipe from the restaurant owner!
https://www.5280.com/2010/08/in-my-kitchen-fletcher-richards-president-luciles-creole-cafe/
Emily! That is awesome!! My recipe is a very close imitation, but the original is fantastic!
We all love blueberries in our house. This recipe looks really good. Thanks for the recipe.
I love rice pudding, a friend of mine makes my favorite version and whenever she makes some at home, she bring me a container of it! Thanks for sharing at #HomeMattersParty
Mmmmmmmm, rice pudding is one of my favorites and yours sounds like you’ve loaded with deliciousness. I actually think the dried blueberries are a really nice idea. Can’t wait to try it
I hope you love it like I do, Michelle! It’s fabulous!
This sounds like a wonderful comfort food. I would love it for breakfast, and as a snack or dessert. In a pretty glass, it would be nice for company, too.
I gotta say (I’m not biased, of course 🙂 ) that it’s pretty amazing! I love your idea about putting it in a pretty glass for company – great idea!!