Best Rice Pudding with Blueberries
Creamy rice pudding made with arborio rice and topped with cardamom, cinnamon and blueberries.
Ingredients
- ½ cup rice
- 1 tsp ghee
- 1 cup milk
- ½ cup heavy cream
- ½ cup sugar white or brown sugar
- 1 tsp cardamom powder
- ¼ tsp cinnamon powder
- ¼ cup Dry fruits optional
- Fresh Fruits optional
Instructions
- Rinse the rice under running water and then soak it for 10 minutes. Drain the rice after soaking.
- In a medium sauce pan or pot, take ghee and add drained rice and toast it for 2 minutes.
- Then add it to a pot along with 2 cups of water. Bring to a boil, reduce the heat and simmer for 10 minutes or until rice is tender.
- Once all the water has evaporated and rice looks cooked.
- Add in the milk and sugar.
- Bring to a boil, stirring to dissolve the sugar.
- Do not leave it unattended. Milk can bubble over.
- Lower the heat, let it simmer, stirring frequently for 20-30 minutes, or until the pudding looks thickened; milk is absorbed, and rice is cooked.
- Add cardamom powder, nutmeg powder, or cinnamon powder and the nuts. Reserve some to garnish.
- Let it cool to room temperature.
- Transfer it to a container, if not serving it right away. It can be kept in the fridge for few days. Serve it cold or at room temperature.
- Mix in the blueberry compote or just leave it on side for people to serve themselves. You can use any other fruits too.
Notes
- I love rice pudding a little bit warm. It’s personal preference.
- Serve it cold or room temperature.
- If you use long grain rice, it might result slightly different in texture. But still delicious.
- Do not mix fruits to hot pudding mixture, add it once it has cooled down a bit.
- I have shared the blueberry compote recipe link.
- If you use brown sugar or jaggery, it will have nice caramel color to it. I used both white and coconut sugar.