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Rice Pudding with Blueberries

Rice Pudding with Blueberries

Looking for new dessert ideas? Try this easy rice pudding with blueberries, served with magnolia flowers petals.

18 August, 2018
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Dietary Consideration

serves for


total time

1 HR 0 MIN


1 l, whole
80 g, caster
1/4 tsp
Vanilla extract
1 tsp
Pudding rice
200 g
75 ml
1 pinch
300 g, fresh
1 tbsp, caster
Lemon juice
1 tbsp
Edible flowers
flower petals, fresh
Vanilla extract


How to make a delicious rice pudding with blueberries

For the rice pudding

  • Combine the milk, caster sugar, salt, and vanilla extract in a large heavy-based saucepan.
  • Warm over a moderate heat until boiling and then reduce to a low heat, stirring frequently.
  • Add the rice, stir well, and continue to cook over a low heat, stirring frequently, until the rice has absorbed the milk and is tender and creamy; 30-40 minutes.
  • Stir through the cream and nutmeg before setting off the heat.

To serve

  • Toss half the blueberries with the sugar and lemon juice in a mixing bowl.
  • Let stand for 5 minutes before lightly crushing with the back of a tablespoon.
  • Ladle the rice pudding into bowls and top with the crushed blueberries and the remaining fresh blueberries.
  • Garnish with magnolia petals, if using, and a sprinkle of vanilla seeds before serving.

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