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Blueberry rice served
Indulgent creamy blueberry rice pudding served warm

Creamy blueberry rice pudding

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This dish is a lighter, fruit-centred reimagining of classic rice pudding, where the milk is replaced by water and the blueberry's own juices. The starch released from the rice grains naturally thickens the liquid during cooking, creating a creamy texture without added fat. The natural pigments of the blueberries, enhanced by the acidity of the lemon, dress the dish in a vibrant, deep purple, offering a unique experience not just in taste but in appearance too.
🕒 Prep Time 5 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 320 kcal
🌍 Cuisine International, Fusion Dessert

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan (for even heat distribution)
  • Sieve (for washing the rice)
  • Zester (for the lemon zest)
  • Wooden spoon (for gentle stirring)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Place the rice in a sieve and wash under cold running water 3-4 times until the water runs completely clear.

Tip: Removing the starch ensures the grains remain separate and don't clump together into a block during cooking.
2 ✓

Pour the rice into the saucepan with the water and the pinch of salt. Bring to the boil over a high heat, then immediately reduce the heat to the lowest setting, cover, and steam for 12-15 minutes until the water has disappeared and the rice is tender.

Tip: Salt is essential in sweets too, as it highlights the flavour of the sugar and adds depth to the dessert (flavour enhancement).
3 ✓

While the rice is cooking, melt the butter in a frying pan over a medium heat. Toss in the blueberries, sprinkle with cinnamon and drizzle with vanilla. Sauté for 3-4 minutes until the berries burst and you have a thick, glossy sauce.

Tip: The fruit contains a natural thickening agent (pectin) which gels the sauce when heated.
4 ✓

Remove the pan from the heat. Stir the honey and freshly grated lemon zest into the hot fruit compote.

Tip: We add the honey and lemon zest at the end so the heat doesn't damage the delicate essential oils and enzymes.
5 ✓

Gently fold the steamed rice into the blueberry ragout. Let it stand covered for 5 minutes for the flavours to meld and the rice to absorb the purple juice.

Tip: During resting, the rice structure stabilises and the flavours distribute harmoniously (diffusion).

Recipe FAQ

Why is my rice sticking together?
You probably didn't wash it enough. The surface starch causes the grains to stick.
Can I use brown rice?
Yes, but the cooking time is much longer (approx. 40-50 minutes) and it requires more water.
It turned out too sour, what should I do?
Add a little more honey or a pinch of salt to balance the acidity.

Ingredients

  • 150 g Jasmine rice
  • 350 ml Water
  • 150 g Blueberries (fresh or frozen)
  • 30 g Butter (cold)
  • 2 tbsp Honey
  • 1 tsp Ground cinnamon
  • 1 tsp Vanilla extract
  • 1/2 pc Lemon zest
  • 1 pinch Salt