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Cinnamon Blueberry Rice Pudding | thealmondeater.com
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Cinnamon Blueberry Rice Pudding

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 tbsp cane sugar
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract

for the compote:

  • 1/2 cup frozen blueberries
  • 2 tbsp cane sugar
  • 2 tbsp 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!