June 23, 2022| By

Rice Pudding with Blueberries

Prep Time: 5 mins
Cook Time: 1 hr
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This rice pudding is unlike any rice pudding you'll ever make! It's all of the the old-fashioned rice pudding flavor but with a twist - a homemade blueberry compote swirled in! Creamy, fruity, bright - this rice pudding makes the perfect anytime treat that everyone will love.

rice pudding in cups with blueberries

I grew up eating store-brought Rice Pudding as a kid - my mom would always pack the littler containers in my lunch! I would always look forward to it because it was such a great snack.

It was sweet but not over the top and the creamy texture with the bits of rice was so fun to eat! Well, we've made traditional rice pudding a little bit more fun by adding a summery blueberry compote and my inner child is jumping for joy.

Of course I used Lundberg Family Farm's Organic White Jasmine Rice. It's non-GMO, organic, and gluten free!! If you haven’t tried this rice, you’re missing out - it's perfect for this recipe. Mix together this delicious rice and lovely blueberry flavors for the ultimate rice pudding!

Why You'll Love this Recipe

  • It's an excellent dish to prepare for any party or gathering. Prep this rice pudding into small cups and you've got the dessert!
  • The blueberry swirl adds so much brightness to the rice pudding, you'll immediately start doing the "happy" food dance.
  • It's easy to make and you don't need a lot of ingredients!
a bag of rice on a serving tray

Ingredients

Ever wonder what's in rice pudding? It's very simple to make from scratch with only a few ingredients!

For this recipe, I used my go to Organic White Jasmine Rice from Lundberg Family Farms. It's the only brand I use for high quality organic rice that never lets me down! It doesn't clump, it's super fluffy, and it keeps my rice pudding from being too heavy. WIN.

You'll also need:

  • Milk: to make the rice soft and creamy
  • Sugar: for a little sweetness!
  • Vanilla Extract: to give it that rice pudding flavor!
  • Egg Yolks: for added richness!
  • Cinnamon: what's rice pudding without cinnamon?!
  • Pinch of Salt: every recipe needs little salt, even the sweet ones.
  • Blueberries: for the swirled blueberry compote
  • Lemon Juice: to brighten up the homemade compote
  • Corn Starch: to thicken the blueberry compote
a spoon full of blueberries swirled into rice pudding

How to Make Rice Pudding

  • Start by making the blueberry compote so that it has time to cool and thicken. Over medium heat, add blueberries to a medium sized sauce pan along with sugar and lemon juice. Bring to a boil and stir, then reduce the heat and simmer for about 15 minutes.
  • Combine corn starch with water and pour into the blueberries. Add to a container and set aside to cool.
blueberries in a sauce pan
  • Add 1 cup of rice to a sauce pan and add 2 cups of water. Bring to a boil, cover with a lid, and simmer for 20 minutes. Then add milk and whisk together for another 20 minutes, until desired consistency is reached, stirring occasionally.
  • Remove from the heat and add vanilla extract, pinch of salt, and cinnamon. Mix together and add egg yolks and butter and whisk until butter is fully melted.
  • Swirl in the blueberry compote and serve!
rice pudding on a marble tray

How to Store

I recommend storing in the refrigerator in an airtight container for about 3-4 days. You can also freeze for about 3 months.

Add-Ins

Some people add raisins to their rice pudding. It's not my thing but feel free to enjoy if that's what you like! I recommend trying almonds, cherries, dried fruit, and even whipped cream on top for a little decadence!

cups of rice pudding with almonds and blueberries on top

Substitutions for Rice Pudding

  • You can use any milk you'd like to fit this recipe to your dietary needs. Almond milk, coconut milk, cashew milk, etc are all great options!
  • For a sugar free option, swap sugar and use your favorite artificial sweetener. Adjust the quantity to your liking and be sure to taste as you go!
  • For an eggless rice pudding, omit the eggs entirely and try adding 2 tablespoons of cream of coconut for that creamy rich flavor.
  • If you're short on time and can't make the blueberry compote, use blueberry preserves instead! You'll need about 1 cup.

Tips for Making Rice Pudding

  • After adding the milk to the rice pudding, be sure to keep a close eye on it and stir frequently. Do this so that the bottom of the pudding does not burn.
  • Do not wash the rice, you want to keep that starch to help to thicken the pudding.
  • Boil the rice until the desired consistency is reached. I prefer a thicker rice pudding so I cook my rice in the milk for about 25 minutes.

More Rice Recipes!

cups on a serving tray filled with recipe

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cups of rice pudding with almonds and blueberries on top

Rice Pudding with Blueberry Swirl

Old Fashioned Rice Pudding with a Blueberry Twist! Creamy, fruity, and sweet - it's the perfect snack or dessert for any time of the year!
Serving: 6
Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins
Calories: 400kcal

Equipment

  • Sauce Pan
  • Whisk

Ingredients

Blueberry Compote

  • 2 ½ cups blueberries
  • cup sugar
  • 2 tbsps lemon juice
  • 1 tbsp corn starch

Rice Pudding

  • 1 cup Jasmine Rice
  • 2 cups Water
  • Pinch Salt
  • 2 ¾ cup Whole Milk
  • ½ cup Sugar
  • 1 tsp Vanilla Extract
  • ½ tsp Cinnamon
  • 2 Egg Yolks
  • 3 tbsps Salted Butter

Directions

  • Start by making the blueberry compote. Over medium heat, add blueberries to a medium sized sauce pan along with sugar and lemon juice. Bring to a boil and stir, then reduce heat and simmer for about 15 minutes. Combine corn starch with 1 tbsp of water and pour into the blueberries. Stir and add to a container and set aside.
  • Add rice to a sauce pan and add 2 cups of water. Bring to a boil, cover with a lid. Reduce heat and simmer for 20 minutes.
  • Then add milk and whisk together, stirring frequently for another 20 minutes, until desired consistency is reached.
  • Remove from the heat and add vanilla extract, pinch of salt, and cinnamon. Mix together and add egg yolks and butter and whisk until butter is fully melted. Swirl in the blueberry compote and serve!

Notes

  • After adding the milk to the rice pudding, be sure to keep a close eye on it and stir frequently. Do this so that the bottom of the pudding does not burn.
  • Do not wash the rice, you want to keep that starch to help to thicken the pudding.
  • Boil the rice until the desired consistency is reached. I prefer a thicker rice pudding so I cook my rice in the milk for about 25 minutes.

Nutrition

Calories: 400kcal | Carbohydrates: 68g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 97mg | Potassium: 266mg | Fiber: 2g | Sugar: 40g | Vitamin A: 477IU | Vitamin C: 8mg | Calcium: 164mg | Iron: 1mg
Course: Dessert, Snack
Cuisine: American

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Recipe Rating




  1. 5 stars
    Let me just say that this was one of the best renditions of rice pudding I've ever made. The only critique was that I wish I had more!