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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.