Rice Pudding with Dried Blueberries
Lately when shopping I have been eyeing the rice pudding and licking my lips. Part of my new years resolutions include trying to make more foods instead of purchasing them pre-prepared. Not an easy task for busy parents I know. I decided to create a recipe that would be easy, healthy and have a fun twist.
My first batch was a complete fail...dry and crusty. After adjusting things and adding more moisture my second batch was delicious. Dried blueberries work great with the earthy flavor of the brown rice but they can be a bit pricey. Another dried fruit could easily be substituted like the traditional raisin. Bebe B loved it (the second batch) and because it’s not super sweet it made a great breakfast.
Rice Pudding with Dried Blueberries - 12 Months+
2 cups cooked Brown Rice (room temperature)
about 1 cup dry rice yields 2 cups cooked
2 large Eggs
2 1/4 Milk (I use almond milk)
1 tsp pure Vanilla
1/4 cup Vanilla Yogurt
1/3 cup Honey
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/2 cup Dried Blueberries
Preheat your oven to 350 degrees (f). Place your dried blueberries in a small bowl with some warm water, I discovered this trick helps plump them up a bit. Whisk together eggs, milk, vanilla, yogurt, honey, cinnamon and nutmeg and till very well combined. Next fold in the cooked rice and gently combine. Drain the blueberries from the warm water and fold into the rice mixture. Pour into a medium sized ceramic or glass baking dish (at least 3 inches deep) and bake for about 40-50 minutes. Your pudding should be soft and creamy but no longer liquidy when done. Serve warm. Store leftovers in an airtight container in the refrigerator.
Vegetarian and Gluten-Free.