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Rice Pudding with Blueberry Sauce

8 servings

Ingredients for Rice Pudding

  • 1 cup brown basmati rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 3 cups rice milk
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon, ground
  • 1 tbsp potato starch

Directions for Rice Pudding

  • Place rice, water, and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until water is fully absorbed, about 45 minutes.
  • Add rice milk, brown sugar, and cinnamon, and stir well. Continue cooking, stirring occasionally, for 10 minutes.
  • Mix potato starch with a few drops of water in a small bowl and stir into rice mixture. Continue stirring over low heat until mixture thickens and reaches consistency of pudding, about 5 minutes. Remove from heat.
  • Transfer to a large bowl, cover, and refrigerate until cold, about 2 hours. Serve with warm blueberry sauce.

Ingredients for Blueberry Sauce

  • 2 cups (wild) blueberries
  • 1/3 cup sugar
  • 1 tbsp water

Directions for Blueberry Sauce

  • Crush blueberries in a small pot, and stir in sugar and water.
  • Bring mixture to a boil and simmer for 1 minute. Remove from heat. Serve on rice pudding.