Nancy’s Recipes

Breakfast & Smoothies

Rice Pudding with Kefir and Blackberry Compote

Featured Product: Nancy’s Organic Whole Milk Vanilla Kefir

 

Ingredients

  • ½ cup Long Grain Rice, rinsed
  • ¾ cup Water
  • 1 teaspoon Salt
  • 2 cups Nancy’s Organic Whole Milk Vanilla Kefir
  • 2 cups Whole Milk
  • ½ cup Cane Sugar
  • 1 teaspoon Pumpkin Pie Spice (optional)
  • Fresh Blackberries and Crushed Hazelnuts, for garnish

Blackberry Compote

  • 1 cup Blackberries
  • 3 tablespoons Honey
  • 2 tablespoons Water

 

Directions

    1. To make the compote, add the blackberries and honey to a small saucepan over medium heat. Stirring constantly, gently cook the berries over until plump. Mash the berries and reduce the heat.
    2. Continue to cook the berry mixture until thick and bubbly. Remove from the heat and pour into a jar. Refrigerate until ready to use.
    3. Place the rinsed rice in a saucepan with the water and salt. Bring to a low boil before reducing the heat. Cook for 10 minutes and drain. Set aside.
    4. Whisking, bring the kefir, milk, sugar and pumpkin pie spice (if using) to a low boil. Add the drained rice back to the pan and reduce the heat. Cook for 30 minutes until thickened but not stiff.
    5. Transfer to a bowl. Cover and chill for 2 hours or overnight.
    6. Serve the rice pudding with blackberry compote and garnish with crushed hazelnuts.