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Keep cosy with this warm delicious bowl of Blueberry rice pudding. Perfect for the cooler weather; it can be a dessert or breakfast treat. Recipe by: Justine Schofield
Combine the milk, cream and vanilla pod and seeds in a large saucepan and bring to the boil. Add the rice and stir through then cook over low heat for 20-25 minutes until the rice is cooked through. Remove from the heat. While rice is cooking, add the blueberries with half of the sugar and zest of lemon into another pot and cook for 5 minutes until they just blister and release some of their juices. If it’s a bit dry, add a little water. Whisk together the egg yolks, caster sugar and cinnamon until pale and thick then stir into rice. Keep mixing until smooth and glossy. If too thick, add a splash of milk.
Spoon the warm rice pudding into shallow bowls. Top with the blueberries, hazelnuts and pinch of cinnamon.
½ tsp vanilla bean paste (or 1 vanilla bean)
½ cup arborio rice, rinsed
1 egg yolk
4 tbsp caster sugar
Zest ½ lemon
pinch of ground cinnamon, plus extra
(250g) 2 punnets Driscoll's blueberries
40g hazelnuts, toasted and chopped