With chillier days outnumbering the warm ones, it seemed like a nice time to do some more comfort recipes. This is a dairy loving take on rice pudding. But if you are vegan or lactose intolerant, you’ll want to check out my Vegan Coconut and Orange Rice Pudding Recipe instead.
Blueberry Rice Pudding
2 cups whole milk
1 teaspoon vanilla extract
1/4 cup palm sugar
1 teaspoon ground cinnamon
2 cups cooked rice
1/3 cup dried blueberries
1. In a medium pan over medium heat, pour the milk and vanilla extract. Stir in the sugar and cinnamon, and dissolve completely. Spoon the cooked rice into the pot and stir to loosen clumps. Cover and let cook for 15 minutes.
2. After 15 minutes, stir in the dried blueberries, then decrease the heat to low, cover, and cook for an additional 45 minutes.
3. Remove the lid and let cook for 10 minutes then remove from heat and let cool before transferring to a container with a lid and refrigerating until time to serve.
4. Spoon the rice pudding into small serving bowls. Before serving, sprinkle a little cinnamon and sugar on top.