Creamy Rice Pudding with blueberries

Creamy Rice Pudding with blueberries

Warm and creamy rice pudding with a hint of cinnamon, blueberries, and caramelized cashews which will warm you up on a cold day.

Nutritional information:

Calories4822 kJ (1152 kcal)
Protein48 g
Fat23 g
Carbohydrates180 g
Fiber7 g


bowl, pot, non-stick frying pan, Spoon, large pot, spatula, cooking spoon, teaspoon

Recipe instructions:


Heat the butter in a large pot on medium heat.

  • 1 tsp Butter
    1 tsp Butter

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

  • 2⁄3 cup Short-Grain White Rice
    2⁄3 cup Short-Grain White Rice

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

  • 2 cups Low fat milk
    2 cups Low fat milk
  • 1 Tbsp Granulated sugar
    1 Tbsp Granulated sugar
  • 1 tsp Cinnamon, ground
    1 tsp Cinnamon, ground
  • ½ tsp Vanilla extract
    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
      1⁄3 cup Blueberries, frozen
    • 3 ⁠½ Tbsp Water
      3 ⁠½ Tbsp Water
    • Vanilla extract
      Vanilla extract
    • 1 ⁠½ Tbsp Granulated sugar
      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
      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
      2 ⁠½ Tbsp Cashews
    • 1 tsp Honey
      1 tsp Honey

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

    • ½ cup Low fat greek yogurt
      ½ cup Low fat greek yogurt

    Enjoy your meal!