I had never really been fond of rice pudding and after learning about how the traditional kind is made I am glad I did not eat it or I would have packed on more pounds.  The traditional kind is full of fat and sugar and is super high in calories.  My recipe is low in calories, fat and sugar and much more healthy for you and of course tastes wonderful.

The blueberry sauce on top gives it that decadent touch and makes you feel like you are being much more naughty than you actually are.  If you are not a blueberry fan then of course you could use any other berry that you like in place of the blueberries.

There are so many types of rice to chose from and you can experiment with them all to find the right texture for you.  Brown rice is much more healthy than most white rices but is a little more tough than some of the white varieties.  I really like Basmati rice because of the creamy texture but it is a little sticky.  Italian Arborio rice seems to work really well but honestly I have not tried  all the types of rice with this recipe so if you have a favorite give that a try, it will probably be great.

Rice Pudding with blueberry sauce

Rice Pudding with Blueberry Sauce
Serves: 4-6

2 cups of cooked Rice of your choice
2-3 cups non-dairy milk of your choice (I used almond-gives it a great flavor)
1/4-1/2 cup sweetener of your choice (I used rice syrup but maple works great or any other sweetener you like)
1 teaspoon cinnamon
Zest of 1 lemon

Blueberry Sauce:
1 cup fresh or frozen blueberries
1/2 cup water
1-2 Tablespoons maple syrup
1 Tablespoon granulated tapioca or other thickener (cornstarch works well too-make sure to mix cornstarch with water first)

In  medium pot mix your cooked rice together with the milk, sweetener, cinnamon and lemon zest and cook until thickened to desired consistency.  You may need to add more milk to get the rice as soft as you want it so adjust accordingly.

While rice pudding is cooking mix together all ingredients for the blueberry sauce in a sauce pan and cook until it is well broken down and starts to thicken at a medium low heat.  It should be bubbling but not boiling while it cooks and make sure to stir often so it does not stick.  Set aside to thicken more as it cools.

When rice pudding and blueberry sauce are finished pour rice pudding into a bowl and top with desired amount of blueberry sauce and ENJOY!

Rice Pudding with blueberry sauce

Rice Pudding with blueberry sauce

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Rice Pudding with Blueberry Sauce
Rice Pudding with blueberry sauce
Cuisine Dessert
Servings
Cuisine Dessert
Servings
Rice Pudding with blueberry sauce