Recipe

Rice pudding with blueberry compote

Nov 30, 1976 1:00pm
  • 1 hr 25 mins cooking
  • Serves 4
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Ingredients

Rice pudding with blueberry compote
  • 1/2 cup (100g) calrose rice
  • 3 cup (750ml) low-fat milk
  • 1 teaspoon vanilla extract
  • 1/4 cup (55g) caster sugar
  • 1 1/3 cup (200g) fresh or frozen blueberries
  • 1 tablespoon caster sugar, extra

Method

Rice pudding with blueberry compote
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Rinse rice under cold water; drain, spread into shallow 1.5-litre (6-cup) ovenproof dish.
  • 3
    Bring milk, extract and sugar to the boil in medium saucepan then pour over rice.
  • 4
    Bake rice, covered, about 1 hour 10 minutes or until rice softens and liquid is absorbed.
  • 5
    Meanwhile, combine blueberries and extra sugar in small saucepan; stir over low heat until sugar dissolves. Cool 10 minutes. Serve compote with pudding.

Notes

You can use any type of berry you like in the compote.

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