Blueberry Lemon Rice Pudding
Creamy stovetop rice pudding gets a bright lemon finish and a quick blueberry swirl.
Prep: 10 · Cook: 35 · Total: 45 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (214 reviews)
INSPIRED BY
Classic stovetop rice pudding, brightened with lemon and finished with a simple berry compote style swirl.
Story
When the house is quiet and dinner dishes are finally done, this is the kind of sweet thing I reach for. You just keep the pot at a gentle bubble and stir, and it turns into creamy comfort right in your own kitchen. The lemon makes it feel lighter, and the blueberries taste like you snuck a little summer into a weeknight. If you have kids hovering nearby, hand them the spoon to swirl the berries, it is the best part.
By Casey
Ingredients
- 1 cup white rice, rinsed
- 4 cups whole milk
- 1 cup water
- 1/3 cup granulated sugar
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- 1 tbsp lemon zest plus 2 tbsp lemon juice
- 1 1/2 cups blueberries, fresh or frozen
- 2 tbsp honey
- 1 tbsp water
Instructions
- In a medium pot, combine the rinsed rice, milk, and water. Bring to a gentle simmer over medium heat, stirring often.
- Reduce heat to low and cook 25 to 30 minutes, stirring every couple minutes so the bottom does not scorch, until the rice is tender and the mixture looks creamy.
- Stir in sugar and salt, and cook 5 minutes more until glossy and thick enough to coat a spoon.
- Meanwhile, in a small saucepan, cook blueberries, honey, and water over medium heat 5 to 7 minutes, mashing a bit, until jammy.
- Off the heat, stir vanilla, butter, lemon zest, and lemon juice into the rice pudding. Taste and add a pinch more salt if needed.
- Spoon into bowls and swirl in the blueberries. Serve warm, or chill 2 hours for a thicker, pudding-cup texture.
Chef Tips
- Stir more often near the end, that is when scorching happens fastest.
- Frozen blueberries work great, no need to thaw.
- For extra richness, replace 1 cup milk with half-and-half.
- Chilling thickens the pudding a lot, loosen with a splash of milk before serving if you like.
Cook's Notes
- **Rice choice:** Long grain white rice stays tender without turning to mush.
- **Texture control:** For looser pudding, stop cooking when it looks slightly thinner than you want, it thickens as it cools.
- **Make ahead:** Chill up to 3 days, whisk in a splash of milk to loosen before serving.
- **Serving idea:** Top with toasted almonds or a pinch of cinnamon if you want extra flair.