Blueberry Rice Pudding
This blueberry rice pudding is a cosy and warming dessert perfect for the winter months. Vegan (using non-dairy milk), gluten free and a low histamine recipe.
Servings: 2 servings
Calories: 220kcal
Ingredients
- ½ cup pudding rice
- 1.5 cups milk of choice or non-dairy milk
- ¼ cup water
- 1 teaspoon brown (or white) sugar
For the blueberry compote
- 1 cup blueberries
- 1 teaspoon grated ginger adjust amount to taste preference
- 1 teaspoon maple syrup
- pinch cardamom powder
Instructions
- 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.
Notes
- 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.
- Nutritional information is auto-generated and should be understood to be an estimate.
- milk has variable scores.
- ginger, which scores 1.
- cardamom scores 0, but has a note that some varieties may not be well tolerated.
Nutrition
Calories: 220kcal | Carbohydrates: 35g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 346mg | Fiber: 2g | Sugar: 18g | Vitamin A: 336IU | Vitamin C: 7mg | Calcium: 233mg | Iron: 1mg