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Cool Rice Pudding with Blueberries

Yields1 Serving

Classic rice pudding with a blueberry twist

 1 litre milk
 5 cardamom pods
 1 vanilla bean, seeds scraped
 1 cinnamon quill (or 1tsp cinnamon powder)
 1 piece orange rind
 1 tbsp rice malt syrup
 300 g (1 1/2 cup) basmati rice
 225 g (1 1/2 cup) fresh blueberries
 2 tbsp honey
1

Place milk in a medium-sized saucepan and set over high heat. Add cardamom pods, vanilla bean seeds, cinnamon quill, orange rind and sugar. Stir to combine and add rice. Continue stirring and bring to the boil. Reduce heat to low and simmer for 20 minutes, stirring occasionally.

2

Remove rice pudding from heat, cover and set aside for 10 minutes before transferring to fridge for 2 hours to cool completely.

3

To serve, divide rice pudding between two bowls and top with blueberries.

4

Serve immediately.

Nutrition Facts

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