Creamy, satisfying and easy to make a large batch for the week, rice pudding is a great breakfast option. This classic dish is topped with colorful fresh fruit for a vitamin and mineral boost and can be customized by adding chia or flax seeds, nuts or coconut.
Makes 4 servings
3 cups 2% milk
½ cup arborio or short grain white rice
¼ cup pure maple syrup
1 teaspoon vanilla
¼ tsp sea salt
4 kiwis, peeled and sliced
1 cup fresh raspberries
2 small organic apples, diced
1. In a saucepan, combine the milk, rice and maple syrup. Bring to a low rolling boil, then lower heat to simmer. Keep uncovered, and stir consistently until rice is cooked through and puffy (about 20-25 minutes). Remove from heat.
2. In a small bowl, whisk together the eggs. Add ½ cup of the hot cooked rice to the eggs and stir to temper the eggs (prevent from scrambling).
3. Pour the egg mixture, vanilla and salt into the saucepan. Stir to combine and let sit for 2-3 minutes before serving.
4. Divide rice into bowls or plastic containers.
5. Top each with 1 kiwi, ¼ cup raspberries, and ½ diced apple.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.