Warm Rice Pudding with Blueberries

Name: Warm Rice Pudding with Blueberries
Total time: 60 min
Yield: 4 servings
Ingredients: 100 g Short-grain pudding rice; 750 ml Whole milk; 55 g Sugar; 1 tsp Vanilla extract; 0.13 tsp Salt; 200 g Frozen blueberries; 0.5 whole Lemon; 3 tbsp Water

Creamy vanilla rice pudding topped with a quick, tart blueberry compote.

60 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Short-grain pudding rice100 g
Whole milk750 ml
Sugar55 g
Vanilla extract1 tsp
Salt0.13 tsp
Frozen blueberries200 g
Lemon0.5 whole
Water3 tbsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk.

Method

Simmer the rice

Put rice, milk, 35 g sugar and salt in a heavy saucepan. Bring slowly to a gentle simmer over medium heat, stirring. Reduce the heat to low and cook uncovered for 35–45 minutes, stirring every few minutes and frequently near the end, until rice is completely tender and the milk is creamy. Avoid a hard boil or the milk may catch. Stir in vanilla.

Cook the berries

While the rice cooks, put the frozen blueberries, remaining 20 g sugar, water and 1 tbsp juice squeezed from the lemon in a small saucepan. Bring to a simmer and cook for 8–10 minutes, stirring, until the berries burst and the liquid becomes syrupy.

Serve warm

Let the pudding stand for 5 minutes; it should remain spoonable rather than stiff. Divide between four small bowls and top with the warm blueberry compote. Cool any leftovers quickly in shallow containers and refrigerate within 2 hours.

Use short-grain pudding rice for its creamy texture; the stated time is not for instant or brown rice.

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