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5
from 1 vote
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
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
US Customary
-
Metric
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!