Blueberry Rice Pudding
This blueberry rice pudding is a cosy and warming dessert perfect for the winter months. Vegan (using non-dairy milk), gluten free and a low histamine recipe.
Ingredients
- 1/2 cup pudding rice
- 1.5 cups milk of choice (or non-dairy milk)
- 1/4 cup water
- 1 tsp brown (or white) sugar
- 1 cup blueberries
- grate ginger (amount to taste preference)
- pinch cardamom powder
Directions
- 1
Add the rice, milk and water to a large pan and bring to a boil, stirring continuously. Reduce the heat to low, and cook for 30 minutes, stirring frequently, or until the rice has absorbed the milk and is creamy in consistency. Add more milk or water if it seems too dry.
- 2
In another small saucepan add the blueberries, ginger and maple syrup. Heat for 4-5 minutes until the blueberries half dissolve. Use the back of a spoon to help them along.
- 3
Spoon the rice pudding into your bowls and top with the blueberry compote. If you like, add a little more grated ginger and a sprinkle of cardamom powder.