The warm, sticky bowls of rice piled high with fresh fruit could almost stand in for breakfast oatmeal. But the rice is just a bit too sweet for breakfast, thanks to 1 tablespoon of sugar per serving, and the caramel drizzle takes the dish into the realm of dessert. Still, it’s a lighter, more refreshing after dinner treat than most. It’s totally okay to sub in maple syrup or honey for the caramel, or switch up the fruit on top depending on the season. The recipe can be easily doubled if you’re entertaining; it’s fun to set out toppings and let them assemble their bowls themselves.
1 cup arborio rice
¼ cup sugar
1 teaspoon pure vanilla extract
2 cups water
2 cups milk
¼ teaspoon salt
Sliced banana, pomegranate seeds, and warmed caramel, for serving.
Sat fat 2.5g
How to Make It
Bring rice, sugar, vanilla extract, water, milk, and salt to a boil in a medium pot. Reduce heat and simmer, stirring occasionally, until the rice is tender, 25 to 35 min. Top with sliced banana, pomegranate seeds, and warmed caramel.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.