Blueberry Rice Pudding

1 cup cooked jasmine or basmati rice
1 cup cooked Bob's Red Mill Mighty Hearty Cereal
2 1/2 cups (625 ml/213/4 fl oz) low-fat milk
3 tablespoons raw organic honey
2 large ripe banana, small dices
2 eggs
1 vanilla bean (or 2tsp vanilla extract)
1 cup (150 g/5 1/4 oz) blueberries (fresh or frozen)
1 teaspoon cinnamon
2 tablespoons almond flakes


Preheat oven to 350F. Lightly spray an ovenproof baking dish with olive oil.
Using a sharp knife slice vanilla bean in half, lengthwise. Scrape out the vanilla seeds with the tip of the knife.
Place eggs, milk, honey and vanilla seeds in a blender and mix until well combined.
Place rice, banana and blueberries in baking dish and cover with milk mixture.
Bake in oven for 15 min. Take out of oven and gently stir until rice and berries are evenly mixed through pudding. Sprinkle with cinnamon and almond flakes and return to oven for 30-35 minutes, until pudding is set. Cover with foil if pudding is becoming too brown.
Let stand for 5 minutes before serving. Serve warm or cold.
Serves 4-6.