Are there any Little Blueberry Lovers in your Home? This one's for Them!

This recipe features Blueberries & Grapes. If you are looking for a great flavour for the kids lunches, this one is sure to put a smile on their hungry little faces at lunch time. All of my fruit rice pudding flavours are dairy free, gluten free & nut free.

Fresh or frozen blueberries and seedless grapes make a great Fruit Rice Pudding Recipe
Blueberry & Grape are a perfect 'big fruit' flavour for a kid's lunchtime snack.

They are perfect for school lunches. This one is fast and super easy to make. It will solve your lunch box snack problem for the entire week. You can use fresh or frozen blueberries. They can be cultivated or wild. Any combination will work well here. Choose your favourite seedless grapes, and away you go! There are only 5 ingredients to work with and as far as special equipment, all you really need is a blender of sorts. Give it a try!

What you will need:

2 medium sized pots with lids, a metal spoon, measuring cups & spoons or kitchen scales (if you have one), immersion blender or upright blender, wire whisk (if you have one), strainer and bowl, rubber spatula, heat proof/food safe container with lid


25 oz of blueberries, rinsed if using fresh

20 oz of seedless grapes, rinsed

14 oz of sugar or organic sugar

13 oz Calrose medium grain rice

6 + 1 oz coconut milk (14 oz in a regular can)

You can use any variety of grape for this recipe as long as they are seedless.
Use your favourite variety of seedless grape for this fruit rice pudding recipe.


  1. Rinse the Calrose rice in water and strain. Repeat 2 more times. Place the strainer inside a bowl and set aside to drain.

  2. In a medium sized pot place the blueberries, grapes, 16 oz of water and sugar. Place over medium heat and bring to a medium boil, covered.

  3. Once the fruit sauce comes to a boil, use an immersion or upright blender to puree the sauce. Add 6 oz of coconut milk and 6 oz of water. Bring the sauce back up to a medium boil then reduce the heat to a simmer. Keep covered.

  4. In a second medium sized pot add 30 oz of water and 1 oz of coconut milk. Bring the pot to a boil. Add the rinsed and drained Calrose rice. Stir the rice to ensure that it isn't sticking to the bottom of the pot. Reduce the heat to the lowest setting. Cover and set a timer for 20 minutes.

  5. After the 20 minutes, turn off the rice heat and allow it to continue to cook and absorb more liquid for an additonal 10 minutes. Keep covered.

  6. After the 10 minutes rest time, add the hot cooked rice to the fruit sauce and blend well, using a wire whisk or metal spoon. Be sure to break up all clumps of cooked rice. Empty the Blueberry & Grape fruit rice pudding into a heat proof/food grade container and allow it to cool on the counter or on a wire rack for 15 to 20 minutes, covered.

  7. You can now enjoy a bowl of piping hot Blueberry & Grape fruit rice pudding or you can place it in the fridge to cool completely. The pudding will keep for up to 2 weeks in the fridge or you can portion and package the rice pudding into freezer grade containers and freeze it. It will keep in the freezer for a couple of months.

  8. Consult our How to Freeze & Thaw our fruit rice pudding post for best results. Consult our Simply Fruit Rice Puddings Basic Ingredients post and our Basic Techniques post for more tips and tricks on how to make your very own rice puddings at home.

  9. The work is done. Brew yourself up your favourite hot beverage & enjoy!

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