Cinnamon Blueberry Rice Pudding

This Cinnamon Blueberry Rice Pudding puts a fun twist on the classic recipe by adding a simple blueberry compote to the cinnamon rice pudding. 

Ohhhh la la RICE PUDDING. What? Please tell me you know the deliciousness that is rice pudding. See, rice pudding is my JAM, but I also tend to forget about it. You too? We are creatures of habit and we tend to eat the same foods over and over again, and while rice pudding is not necessarily one of those foods for me, I’m starting to think it needs to be. 

Speaking of “same old same old” foods, I’m so happy to be back to eating my familiar foods again. I love vacation and getting to try new things—I really do, especially in Spain—but it’s also comforting to be back in my own kitchen whipping up my egg breakfasts and almost always healthy dinners. There’s nothing quite like home cooked meals and routine in general. 

I don’t recall the first time I ever tried rice pudding, but I’m pretty sure I found the concept to be kind of strange. Rice and milk? Pshhhhh. Rice is supposed to be savory! But then I tried it and fell in love—the rice+milk+cinnamon is out of this world tasty. 

For this blueberry rice pudding, I decided to put a fun spin on the classic recipe by adding a simple blueberry compote. The best part is that you can cook the rice and the compote at the same time; Minimal prep work and minimal dishes as well—just two saucepans! 

The rice mixture is simply rice, milk, cinnamon, sugar, and a little vanilla. I didn’t want to add the sugar—I figured it’d be sweet enough with the compote—but just 1 tablespoon of cane sugar (or brown sugar) makes a huge difference in the overall taste. 

If you’re looking to switch up your breakfast (or heck, even dessert), this blueberry rice pudding is for you!

Cinnamon Blueberry Rice Pudding

5 from 1 vote

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Author: Erin

Ingredients

for the rice:

• 1 cup uncooked short grain white or brown rice
• 2 cups milk of choice plus more for serving
• 1 tablespoon cane sugar
• 1 teaspoon cinnamon
• ½ teaspoon vanilla extract

for the compote:

• ½ cup frozen blueberries
• 2 tablespoon cane sugar
• 2 tablespoon orange or lemon juice

Instructions

for the rice:

• Add rice and milk to a saucepan and bring to a boil; then, cover and reduce heat to a simmer until milk has absorbed and rice is cooked.
• Once rice has cooked, pour rice into a jar or bowl and stir in the sugar, cinnamon and vanilla.

for the compote:

• Add all ingredients to a small saucepan and bring to a boil; then, reduce heat to a simmer for 10-15 minutes or until blueberries have broken down.
• Pour compote over rice, sprinkle with extra cinnamon and add a few extra tablespoons of milk for serving.
• Enjoy!

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!