Rice Pudding with Blueberry Swirl Recipe
This creamy Rice Pudding with Blueberry Swirl is a comforting dessert featuring perfectly cooked jasmine rice simmered in sweetened milk, enriched with egg yolks and butter, and topped with a vibrant homemade blueberry compote. The combination of cinnamon and vanilla enhances the warm flavors, while the fresh blueberries add a bright, fruity contrast, making it an irresistible treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Blueberry Compote
- 2 1/2 cups blueberries
- 1/3 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon corn starch
- 1 tablespoon water (for cornstarch slurry)
Rice Pudding
- 1 cup jasmine rice
- 2 cups water
- Pinch of salt
- 2 3/4 cups whole milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 egg yolks
- 3 tablespoons salted butter
Instructions
- Make the Blueberry Compote: In a medium saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Bring the mixture to a boil, stirring occasionally, then reduce the heat and let it simmer for about 15 minutes until the berries release their juices and the compote thickens slightly. Mix the cornstarch with 1 tablespoon of water to create a slurry, then stir this into the simmering blueberry mixture. Continue cooking for another minute until thickened. Remove from heat, transfer to a container, and set aside to cool.
- Cook the Rice: In another saucepan, add the jasmine rice and 2 cups of water. Bring it to a boil, cover with a lid, and reduce the heat to low. Let the rice simmer gently for 20 minutes until the water is absorbed and the rice is tender.
- Make the Pudding Base: After the rice is cooked, add the whole milk and sugar to the saucepan. Whisk the mixture and cook over medium-low heat, stirring frequently to prevent sticking, for about 20 minutes until the pudding thickens to your desired consistency.
- Finish the Pudding: Remove the saucepan from heat. Stir in the vanilla extract, a pinch of salt, and cinnamon. Then, whisk in the egg yolks and salted butter until the butter is fully melted and the pudding is smooth and creamy.
- Serve with Blueberry Swirl: Spoon the warm rice pudding into serving bowls and swirl in the prepared blueberry compote. Serve immediately for a comforting and delicious dessert.
Notes
- Use jasmine rice for the best texture and flavor in the pudding.
- Stir the pudding frequently to prevent it from sticking to the bottom of the pan.
- For a vegan version, substitute milk with a plant-based alternative and omit egg yolks and butter.
- The blueberry compote can be made in advance and refrigerated for up to 3 days.
- Adjust the sweetness of the pudding and compote according to your preference.