Directions

1. Make the rice pudding: Using a sharp knife, split the vanilla bean and scrape all the vanilla seeds out from the inside. Place scraped seeds and empty vanilla bean pod into a medium saucepan, along with rice grits, sugar, salt, milk, and heavy whipping cream.

2. Bring to a simmer over medium heat. Reduce to medium low and cook for 40 minutes, stirring often to prevent sticking. Chill rice pudding for 4 hours before serving.

3. Make the blueberry compote: In a small saucepan, combine 1 cup blueberries, maple syrup, lemon juice, and salt. Cook over medium heat for 10 minutes. In a small bowl, combine 1 tablespoon water and cornstarch. Add cornstarch mixture and remaining blueberries and cook for 5 minutes more, stirring frequently. Set aside and allow to cool.

4. Make the crumble topping: Preheat oven to 350 degrees. In a large bowl, combine flour, old-fashioned oats, pecans, brown sugar, salt, and butter. Spread mixture on a baking sheet lined with parchment paper. Bake until edges start to brown, about 20 minutes. Remove from oven and set aside to cool.

5. To serve, scoop rice pudding into a small bowl and top with blueberry compote and crumble topping.