Breakfast Rice Pudding Bowls with Raspberries and Pears | RICARDO

Ingredients

• 6 cups (1.5 litres) milk
• 3/4 cup (160 g) arborio rice
• 1 vanilla bean, split lengthwise and seeds scraped (or 1 tsp/5 ml vanilla extract)
• 1/3 cup (70 g) sugar
• 1/2 cup (55 g) sliced almonds
• 1/2 cup (50 g) large-flake oats
• 2 tbsp (30 ml) maple syrup
• 4 canned pear halves in light syrup, drained
• 1 cup (125 g) frozen raspberries, thawed
• 1/2 cup (70 g) fresh raspberries (optional)