Rice Pudding with Blueberries
Rice pudding made with vanilla milk is a tender dairy dessert in which the rice slowly cooks down to a creamy consistency. Layers of pureed blueberries add a fresh berry tartness and a striking color contrast in the individual glass.
Milk-based rice puddings are found all across Europe, from British rice pudding to Scandinavian risgrot. Here the classic base is freshened with blueberry puree, turning a simple childhood dessert into a modern single-serving presentation.
Tip: Use short-grain rice; it releases more starch and gives a creamy texture, while long-grain stays loose. Cook over the lowest heat and stir: milk scorches easily on the bottom. A vanilla pod can be replaced with a teaspoon of vanilla extract added at the end of cooking. Blueberries are easily swapped for bilberries, blackberries, or raspberries; just push the puree through a sieve if the berries have small seeds.
Serve the pudding chilled in clear glasses so the layers show. It’s convenient to make ahead, as it keeps for up to two days in the refrigerator.
Part of European cuisine — 63 more recipes in the section.
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Ingredients
Instructions
Put the vanilla pod and the rinsed rice into a saucepan with the milk. Bring to a boil, reduce the heat, and cook, stirring, over low heat. Five minutes before the rice is done, add 20 g of the sugar and the salt. Remove from the heat and cool.
Cover the frozen blueberries with the remaining sugar and cook over low heat for 5 minutes. Remove from the heat, blend into a berry puree, and cool.
In individual molds, layer the pudding, alternating with the blueberry puree. Garnish with fresh blueberries, mint, and powdered sugar.
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