Rice Pudding with Blueberry Compote
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ vanilla pod (s)
- 125 g rice puddin
- 500 ml milk
- 1 pinch (s) salt
- 200 g blueberries, frozen
- 5 tablespoon sugar
- 1 tablespoon lemon juice
- 150 ml whipped cream
- some lemon balm
Print Recipe
Pin Recipe Instructions
- Cut the vanilla pod lengthways and scrape out the pulp with the back of the knife. Put the pulp and pod with milk, rice pudding and a pinch of salt in a saucepan and bring to the boil while stirring. Cover and cook over the lowest heat for about 25 minutes, stirring occasionally.
- In the meantime, put the blueberries in a bowl with 1 tablespoon of sugar and the tablespoon of lemon juice and allow to thaw.
- Remove the vanilla pod from the rice pudding, stir in the remaining sugar, pour into a bowl and let cool completely at room temperature.
- Whip the whipped cream until stiff and fold into the rice pudding. Briefly stir the blueberries and alternately fill dessert glasses with the rice pudding.
- Serve garnished with a little lemon balm.
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