Comfort Food
April 17, 2009
A family favorite:
Blueberry Rice Pudding
3/4 c. short-grain rice
4 c. milk (I always use whole milk)
1/2 c. sugar
grating of nutmeg (or a pinch of ground nutmeg)
1 c. blueberries (fresh or frozen)
1/2 c. heavy cream
1 t. vanilla
Combine the rice and milk in a saucepan or in the top of a double boiler and cook until very soft, about 45 minutes. (If you use a saucepan you’ll need to stir frequently to prevent sticking) Stir in sugar and nutmeg. Cool slightly. Fold in blueberries. Whip the cream and vanilla together. Pour the pudding into a baking dish and top with whipped cream. Place under the broiler and brown top slightly. Sprinkle a few additional berries on the top.
6 servings
(Recipe adapted from California Wine Country Cooking by Lee Bailey)
April 17, 2009 at 10:05 am
what? Never heard of this…recipe???
I’ve actually never had rice pudding. The photo is brilliantly shot!
April 17, 2009 at 10:49 am
I’ve added the recipe in case you want to try it. It really is yummy!
April 17, 2009 at 10:50 am
Lovely photo! I love the DOF you got on this Julie!
April 17, 2009 at 6:28 pm
Nice play between the various shades of blue.
April 17, 2009 at 6:31 pm
Looks like a perfect dish to make Blueberry Rice Pudding. Love the way the blues repeat. It’s always fun to have the recipe added. Thanks!
April 18, 2009 at 5:10 pm
Delicious – both the shot and the recipe! And the dish is so pretty too.