Apple & Blueberry makes a perfect Dairy Free Lunchbox Snack
If you are looking for a delicious & satisfying lunch time snack food, this fruit rice pudding flavor should hit the spot!
This recipe is light and fresh tasting. It will tide you over between meals without being heavy or hard to digest. I usually use a Gala or Cortland apple for this one. You can use fresh or frozen blueberries interchangeably without affecting the final result. The added hit of ground cardamom works great to complement these 2 fruits and to make this flavor just a touch more special. One of my customers once told me that Apple & Blueberry rice pudding makes a great before bed time snack, enjoyed with a shot of good whisky! I can't confirm this but I will take her word for it. Let me know if you try it.
What you will need:
2 medium sized pots with lids, a strainer that fits inside of a bowl, a wire whisk (if you have one), a long metal spoon, an immersion or upright blender, a rubber spatula, measuring spoons & cups or a kitchen scale (if you have one), a small knife & cutting board, a food safe/heat proof container with lid
27 oz of blueberries
24 oz of apples
13 oz Calrose medium grain rice
12 oz sugar
1 + 7 oz coconut milk (14 oz in a regular can)
1/8 tsp ground cardamom
Place the Calrose rice into the strainer that sits inside of a bowl. Rinse and strain the rice under water. Repeat 2 more times. Set aside to drain.
Wash the whole apples under running water using a light dish soap. Cut the apples in half, remove and discard the cores. Chop the apples into medium sized pieces, leaving the skins on the apples.
Place the apples, blueberries, 8 oz of sugar and 12 oz of water in a medium sized pot. Bring to a medium boil, covered. Reduce the heat to a simmer and continue to cook for another 20 minutes, until the apples have softened.
In the second medium sized pot, place 32 oz of water and 1 oz of coconut milk. Bring the pot to a boil. Add the rinsed and drained Calrose rice. Stir to ensure that the rice isn't stuck to the bottom of the pot. Reduce the heat to the lowest setting possible. Cover the pot and set a timer for 20 minutes.
Once the apples are soft, using an immersion blender, puree the fruit sauce until it's smooth. Add in 7 oz of coconut milk, 13 oz of water, 4 oz of sugar and 1/8 tsp of ground cardamom. Bring the sauce back up to a medium boil. Reduce the heat to a simmer and allow to cook, covered.
After the rice has cooked for 20 minutes, turn off the pot and allow it to continue to cook and to absorb more liquid for an additional 10 minutes. After 10 minutes, empty the hot cooked Calrose rice into the fruit sauce. Using the wire whisk blend the 2 together breaking up any clumps of cooked rice.
Empty the hot Apple & Blueberry Fruit Rice Pudding into a heat proof/food safe container and cover. Allow it to cool for 15 to 20 minutes on the counter or on a cooling rack. Then place the fruit rice pudding in the fridge to cool completely. It will keep for up to 2 weeks in the fridge or you may choose to portion and package some of it into freezer grade containers to enjoy at a later time. They keep for months in the freezer.
Consult our How to Freeze & Thaw post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Techniques Post for more tips and tricks on making your own fruit rice pudding. Enjoy!