Great for breakfast Cranberry & Blueberry fruit rice pudding


Fresh or frozen blueberries and cranberries can be used in this recipe interchangeably.
Kids love this full bodied fruity rice pudding flavour.

This is a big fruity flavour that satisfies at any time of the day or as a midnight snack. Wild blueberries or regular cultivated ones both work great. This can easily be made with frozen whole cranberries if fresh aren't available. Same thing goes for the blueberries... frozen ones will do the trick too. You will find that I often mix sweet fruit with tart ones to help reduce the amount of sugar needed. You can reduce the sugar content in all of my flavours and it won't alter the end product except for the sweetness level. I do recommend using some sugar though. Just as a touch of salt helps to bring out the flavour in vegetables without making them taste salty, some sugar definitely enhances the fruit's flavour.



Whole fruits rice pudding
Use fresh rinsed cranberries or whole frozen ones
  1. In a medium sized pot, place 2 cups of cranberries and 2 cups blueberries

  2. Add 2 cups of water and 9 oz of sugar, cover and bring to a medium boil

  3. Rinse 12 oz of Calrose medium grain rice in water & drain. Repeat 2 more times.

  4. In a second medium sized pot add 4 cups of water and 1 oz of coconut milk. Bring the pot to a boil.

  5. Add in the rinsed and drained rice. Stir to ensure it isn't stuck to the bottom. Reduce the heat to the lowest setting and cover. Set timer for 20 minutes.

  6. Once the fruit sauce has come to a medium boil, puree the sauce, while still in the pot, using an immersion blender. If you don't have an immersion blender, you can transfer the fruit to an upright blender and puree. Return it to the pot and add 7 oz of coconut milk and 7 oz of water along with 7 oz of sugar.

  7. Bring fruit sauce, covered, to a medium boil and then reduce to a low simmer

  8. Once the rice has cooked for 20 minutes, turn off it's heat and leave it covered for an additional 10 minutes.

  9. After the 10 minutes, transfer the hot cooked rice to the fruit sauce and incorporate well. Allow the rice pudding to come to a simmer once again. Once heated through thoroughly, turn off the heat.

  10. Transfer the hot pudding to a food grade, heat resistant container. Cover and allow it to cool on the counter or on a cooling rack for 15 to 20 minutes. Then place in the fridge to cool completely (or serve yourself up a nice warm bowl of cranberry/blueberry rice pudding).

  11. The rice pudding will keep in the fridge for up to 2 weeks, covered. Alternately, it can be frozen in freezer grade containers for months, to be consumed at a later date. Consult thawing and heating instructions for tips on how to get the best results if frozen.

  12. Consult Basic Ingredients and Basic Cooking Instructions if you would like more information.

  13. This flavour works great with yogurt on top or heat it up and add your favourite ice cream or gelato. A citrus flavour would work great! Enjoy.

cranberry & blueberry fruit rice pudding
Immersion blenders are great for pureeing fruit rice pudding sauces before adding the cooked rice




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