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–+ servings
Rice Pudding Porridge

Rice Pudding Porridge

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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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 3 people
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Combine water and rice in a medium saucepan and cook on medium heat until most of the water is absorbed.
  2. 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.
  3. Take the porridge off the heat once it has thickened to the desired consistency.
  4. 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.
  5. Refrigerate any leftovers for up to 1 week.

Notes

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.
 

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