Blueberry Brown Rice Pudding
I have never used brown rice in rice pudding before, but I love the flavor of it. It is high in fiber and other nutrients and it does make a great flavored dessert, believe it or not. The reason I wanted to work with it is because I thought the nutty flavor of this rice would be perfect with blueberries, and boy was I right! Try it and see for yourself. I have cooked it a little differently than my usual rice pudding recipes, because of the make-up of this brown rice.
For 8 Serving(s)
- 2 cup(s) water
- 1 cup(s) short grain brown rice
- 3 cup(s) milk
- 1/4 cup(s) pure maple sugar
- 2 tablespoon(s) sugar
- 2 teaspoon(s) vanilla extract
- 1 teaspoon(s) cinnamon
- 2 cup(s) fresh blueberries
- 1 tablespoon(s) lemon juice
- 2 tablespoon(s) all fruit blueberry preserves
Blueberry Brown Rice Pudding Directions
- Combine water and rice in a medium-sized saucepan. Bring to a boil over medium-high heat. Stir it just once and cover. Reduce heat to low and simmer for about 30-35 minutes, or until most of the water is absorbed. rice will still not be completely cooked at this point, but that is okay. Place rice in a bowl, and set aside.
- Add milk, maple syrup, sugar, vanilla extract, and cinnamon to the pot. Bring to a simmer over medium heat, whisking often to prevent the milk from scorching. Once bubbles start forming on the top, reduce heat to low. Stir in the cooked rice and fresh blueberries. Cook over low heat, stirring frequently. Watch to make sure milk doesn’t curdle; the mixture should be steaming, but not bubbling. Continue simmering until the milk has been cooked into the rice and the dish is creamy. this may take about 20 minutes. When you start getting towards the end of the cooking time, keep a watchful eye and a handy stir so that nothing burns on bottom. Transfer rice pudding to a large bowl, stir in the lemon juice and blueberry preserves, and let cool to room temperature, stir again and dish up. Pudding will continue to thicken as it cools by the way.