Creamy Rice Pudding with blueberries

Heat the butter in a large pot on medium heat.

• 1 tsp Butter

When the butter has melted add the rice and fry until translucent.

• 2⁄3 cup Short-Grain White Rice

Add the milk, sugar, cinnamon and vanilla and bring to a boil.

• 2 cups Low fat milk
• 1 Tbsp Granulated sugar
• 1 tsp Cinnamon, ground
• ½ tsp Vanilla extract

Turn the heat to low and let simmer for 30 minutes. Stir after 15 minutes.

Add the blueberries, water, sugar, and vanilla to a pot and bring to a boil. Let simmer for 5 minutes.

• 1⁄3 cup Blueberries, frozen
• 3 ⁠½ Tbsp Water
• Vanilla extract
• 1 ⁠½ Tbsp Granulated sugar

Mix the starch with cold water and add to the pot, bring to a boil until the sauce starts to thicken. Turn off the heat and set aside.

• 2 tsp Cornstarch

Coarsely chop the cashews, toast them on medium heat in a non-stick frying pan without oil until golden brown. Add the honey and let caramelize.

• 2 ⁠½ Tbsp Cashews
• 1 tsp Honey

Stir the yogurt into the rice pudding and top with the blueberry sauce and cashews.

• ½ cup Low fat greek yogurt

Enjoy your meal!