This blueberry rice pudding is a cosy gluten free dessert, and perfect for the colder months. The blueberries are deliciously sweet and the ginger gives a little hum of heat. A vegan (using non-dairy milk), gluten free and low histamine dessert.
My family all have a bit of a sweet tooth so desserts are always an important aspect of special occasions. My blackberry apple crisp and spiced poached pears are both favourite recipes that you may like to see!
This berry rice pudding is the same kind of cosy dessert, and is particularly good in the colder months. Curl up on the couch with a good TV show while enjoying this one!
Why you'll love this recipe
- Comfort food delicious - there's just *something* about the creamy taste and texture of rice pudding that feels indulgent.
- Flavourful - this isn't plain pudding that can be a bit lacking in flavour, as the blueberries and ginger give a lovely sweetness and a touch of spice.
- Easy to make - while we do have to stir, and you may get a touch of arm ache(!), it's a very simple recipe.
This rice pudding requires relatively few ingredients, but has a lot of flavour from the fruit and spices. You will need:
- Pudding rice: there are different types of rice you can use for rice pudding, but I like using a pudding rice such as the Biona organic pudding rice.
- Milk: I always use non-dairy milk. Choose the type that works best for you. If you use coconut or oat milk it will change the taste of the pudding slightly, although for the better I think!
- Sugar: just a touch to add to the rice for sweetness.
- Blueberries: for the simple compote. I tend to use fresh, but frozen would work equally well.
- Ginger: the main spice flavour of the recipe, use fresh if you can.
- Cardamom: optional, but a little dusting gives a nice flavour and complements the ginger and fruit.
Which rice to use for rice pudding?
There are several types of rice that can be used for rice pudding. You can buy pudding rice, which is the type I used in this recipe and is traditionally used for desserts.
Rice pudding can also be made with arborio rice and jasmine rice, and other long or short grain white rice. You may need to adjust the amount of milk you use for different types of rice. I find arborio rice needs a bit more milk than others.
Related recipe: there's a fun spiced apple rice pudding in my low histamine sweet treats ebook!
Step by step instructions
You will need two pans, one larger and one smaller for this recipe. It's a simple recipe, and tastes far better than canned rice pudding I think!
Add the rice, milk of choice, water and sugar to a pan and bring to a boil, stirring continuously. Then reduce the heat to low and cook for around 30 minutes or until the rice has absorbed the liquid and has softened. If it seems too dry then add more milk or water to the pan.
Recipe tip: Rice pudding needs a fair bit of stirring, particularly as it is being brought to the boil. Stir frequently, as this will help the rice absorb the milk (and not stick to the bottom of the pan!).
Make the blueberry compote by adding the blueberries, ginger and maple syrup to a pan and heating on a low-medium heat. The blueberries will break down, but pressing with the back of a wooden spoon will help them along. Stir to combine the ginger with the blueberries, and cook for 4-5 minutes until the blueberries are half dissolved into a liquid.
Serve the rice pudding with the blueberry compote, and sprinkle on a little cardamom for a hint of spice.
Recipe tip: Adjust the amount of ginger to preference.
Frequently asked questions
It is best to use either specific pudding rice or arborio rice to make rice pudding.
Yes, simply use non-dairy milk.
Yes, of course. The pudding will still be flavourful from the blueberries!
More desserts and sweet treats to enjoy
From compote to crisps to cookies, there are so many sweet treats to try on the desserts page!
Blueberry rice pudding
- ½ cup pudding rice
- 1.5 cups milk of choice
- ¼ cup water
- 1 teaspoon brown (or white) sugar
For the blueberry compote
- 1 cup blueberries
- grate ginger amount to taste preference
- pinch cardamom powder
- Add the rice, milk and water to a large pan and bring to a boil, stirring continuously. Reduce the heat to low, and cook for 30 minutes, stirring frequently, or until the rice has absorbed the milk and is creamy in consistency. Add more milk or water if it seems too dry.
- In another small saucepan add the blueberries, ginger and maple syrup. Heat for 4-5 minutes until the blueberries half dissolve. Use the back of a spoon to help them along.
- Spoon the rice pudding into your bowls and top with the blueberry compote. If you like, add a little more grated ginger and a sprinkle of cardamom powder.
- Adjust the consistency to taste preference. Add more milk or water for a thinner consistency or if it looks too dry during the cooking process.
- Stir frequently to help it get nice and creamy in texture.
- Adjust the amount of ginger and cardamom to taste preference.
- milk has variable scores.
- ginger, which scores 1.
- cardamom scores 0, but has a note that some varieties may not be well tolerated.