It felt good bringing a little bit of summer into the dreary shortest days of winter by adding blueberries we had picked this past summer and froze, to our rice pudding.
Author:The Wilderness Wife
Prep Time:5 mins
Cook Time:8 mins
Total Time:13 mins
Yield:6 servings 1x
1 c. blueberries
1/4 + 1/2 cup granulated sugar
4 1/2 c. milk
1 1/2 c. Minute® Rice, uncooked
3 large eggs
1 1/2 tsp.vanilla
If using frozen blueberries, thaw and drain thoroughly. Place in small bowl, add 1/4 c. sugar and toss gently to coat.
Combine milk, rice, 1/2 c. sugar and salt in medium saucepan. While stirring constantly, bring the mixture to a boil and then reduce heat to low. Let simmer 6 minutes. Be sure to stir occasionally to help sugar dissolve and keep things from scorching on the pan. You need to keep a close eye on this.
Place eggs in a medium bowl. Add vanilla to eggs and beat gently to mix thoroughly.
SLOWLY add a small amount (about 1/2 cup) hot milk/rice mixture to the egg mixture stirring constantly. (This is called “tempering”.)
Now add this new mixture to the balance of the rice/milk mixture. Do this very slowly, constantly stirring, so that the eggs do not “scramble”.
Cook on low heat for 2 minutes.
Remove from heat and let stand for 15 minutes.
Now you can spoon the rice pudding into individual serving bowls. Garnish with the blueberry mixture alternating spoonfuls.
Let cool to room temperature then refrigerate if you are not going to eat right away.