This rice pudding is very creamy and tastes really good. It can follow a vegetable salad to make a complete, nutritious meal.
You can substitute raisins for blueberries and add some cinnamon powder. White sugar can also be replaced by raw cane sugar, if you prefer.
Serves 4 – Total time 45 min
3/4 cup (180g) short grain white rice
2 cups (480ml) organic whole milk
1/3 cup (70ml) organic white sugar
1/4 tsp salt
1 tbsp butter
1 cup (240g) blueberries
First, cook the rice. Bring 1 1/2 cups water to a boil in a saucepan. Stir round rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, the sugar and the salt.
Cook over medium heat until thick and creamy, about 15 to 20 minutes. Stir in remaining milk, and the beaten egg. Stir well, and cook for another minute, stirring constantly.
Remove from heat and stir in butter and blueberries.