How To Make Rice Pudding With Blueberry Compote

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Today's feature is the rice pudding with blueberry compote. This enjoyable recipe is easy and quick to prepare.

All you require are 15 ingredients and the willingness to follow 6 simple steps.

• 2 cups cooked rice
• 3 cups milk
• 1/2 cup sugar
• 3/4 tsp cinnamon powder
• 2 tsp vanilla extract
• 1 tbsp butter
• 1/4 tsp nutmeg
• 8-10 strands saffron
• as required Whipped cream and blueberry compote for garnish
• for blueberries compote:
• 2 tbsp butter
• 1 pint blueberries
• 2 tbsp cornflour
• 1/2 cup sugar
• 1 lemon juice

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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "rice pudding with blueberry compote".

• For blueberry compote: Heat a saucepan. Add butter, blueberries, and sugar. Bring it a simmer. Press down with back of spoon to crush few berries. Add cornflour and lemon juice. Cook till it thickens and cool the compote. Refrigerate to chill.
• Heat a deep thick bottomed pot. Melt butter. Add rice and stir fry for few seconds.
• Add milk, sugar, vanilla, and cinnamon powder.
• Bring it to a boil and then reduce flame to low and let milk reduce till nearly dry (about 40-45 minutes). Keep stirring at intervals.
• Add nutmeg and saffron strands. Chill in refrigerator for at least an hour.
• Remove to serving bowl/individual serving glass or jar. Drizzle blueberry compote and add dollop of whipped cream.

We're certain that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.

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