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.
Servings: 4 servings
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!
Nutrition
Calories: 246kcal | Carbohydrates: 53g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 63mg | Fiber: 3g | Sugar: 11g | Vitamin A: 12IU | Vitamin C: 5mg | Calcium: 158mg | Iron: 2mg
