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!
- 2 ½ cups blueberries
- ⅓ cup sugar
- 2 tbsps lemon juice
- 1 tbsp corn starch
- 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
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!
- 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.
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