Healthy Rice Pudding with Fresh Blueberries
A creamy and nutritious rice pudding infused with vanilla and cinnamon, topped with fresh blueberries for a burst of flavor.
Ingredients
Rice
- 1 cup short-grain white rice (about 190g, Arborio recommended)
- 4 cups low-fat milk (960ml, skim or dairy-free options)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup fresh blueberries (150g)
- Pinch salt
- 1 teaspoon lemon zest (optional)
Instructions
- Rinse the rice under cold water until clear, about 2-3 minutes.
- Combine rice, milk, honey, vanilla, cinnamon, and salt in a saucepan; bring to a gentle boil, then reduce to a simmer.
- Simmer uncovered, stirring every 5 minutes, for 25-30 minutes until thick and tender.
- Stir in lemon zest and blueberries, then let cool for 10 minutes before serving.
- Adjust sweetness with more honey if desired; serve warm or chilled.
Notes
For a dairy-free version, use almond or oat milk instead of low-fat milk.