You know what’s weird?
That oatmeal and rice pudding have essentially the same ingredients and preparation/cooking instructions but one is a very distinctly a breakfast and one is very much a dessert. What is it with oats and rice? Why is rice a dessert and oats are a breakfast? Well I say to hell with that.
Rice pudding for breakfast anyone? If we put fruit on it… its basically a balanced meal. duh.
I’m down with this train of thought.
Next thing: Why has the world been keeping home-made compote from me for the past 20-odd years. Who’s wise idea was that?
I didn’t think it was that easy to make I guess. And man, it is better than jam and contains less sugar… so why would you ever make jam?! WHY!? Why would you try (and probably fail) to can/jar things in boiling water when you could really, honestly, just eat compote from the saucepan…? Riddle me that!
So – I made rice pudding. And then I made compote. And then I layered them like a fancy person and put lemon on top like an even FANCIER person and then my tastebuds exploded.
If I can have fancy tastebud explosions… so can you!
Lets get into it!
1/2c. Arborio rice
1 c. coconut milk
1 c. oat milk
1/4 c. raw sugar
1 tsp. lemon zest
1 vanilla bean (scraped)
1/2 tsp. cinnamon
1 c. bluberries
1/8 c. sugar
1 tbsp. lemon
1 tsp. lemon zest
1 tsp. arrowroot powder
For the rice puddin’
Pour the coconut milk, oat milk, rice, sugar, and zest into a saucepan and bring to a boil over med/high heat. Once the mixture is boiling, lower the temperature and allow it to simmer while covered for about 30 minutes. I usually eyeball this because it always depends. I taste it and take it off the heat when the rice is cooked and there is only a bit of liquid left. It will firm up quite a bit as it cools. Now, mix in the cinnamon and vanilla bean scrapings.
Serve hot or cold with blueberry compote.
For the Blueberry compote
Toss everything in a small saucepan and simmer on a medium heat until sugar has dissolved and you crush up some of those berries. It doesn’t take long… 3-5 minutes.
Eat direct from saucepan. Or layer with rice pudding like a fancy person.
17 responses to “Breakfast and Dessert – basically the same thing”
is there another option for the arrow root powder?
Yes, of course! I should have mentioned. You can use corn flour. It’s just a thickener.
Let me know how it goes if you make it! It’s deliccccccccious.
mmmmmmm if this doesn’t sound yummy, i don’t know what does!!! and heck yeah, let’s eat it for breakfast!!!
Sounds and looks yummy! I am going to have to try this!
Thanks! Let me know how it goes if you try it!
Over here from Truth and Cake’s Freshly Pressed. And boy does this sound yum!! Will definitely have to make it – think I’ll go for the fancy person’s version! Beautiful pictures too.
thanks so much! the fancier the better! 😉
Mmm-mm! This looks so amazing! I love the way you layered it in the glass.
thanks! You gotta spread the compote love… 🙂
Yum, yum, yum. Pinned these. I see these in my future 🙂
Love how the rice pudding looks! It´s so colorful and bright and summery
Isn’t it cheerful!? Thanks!
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will you please make this for me. please. like a million pleases
Christmas Mo’nin! 🙂 xo