This is a really easy recipe to make with leftover rice and makes a lovely breakfast!
Chilled blueberry mint rice pudding is the perfect dish to prepare using leftover rice and makes a lovely breakfast!
1.5 cups cooked white or jasmine rice
1 cup blueberries
1 tbsp. chopped fresh mint
1 cup milk (low fat, regular, etc)
3 tbsp. sugar
nutmeg (optional garnish)
Combine all (except mint and nutmeg) in a saucepan and simmer for 15 minutes over low heat, stirring frequently. Transfer the pudding to a large bowl and stir in the mint. Chill for a least 1 hour & sprinkle with nutmeg
This can be made the evening before or transferred into individual serve dishes, etc.
This is a relatively inexpensive dish to prepare, mint is one of the easiest herbs to grow in a windowsill year round and adds a lovely fresh fragrance to the house. When we prepare this dish we generally cook extra rice with a planned dinner meal and then use the leftovers for the pudding.
If you prefer a blueberry sauce over a rice pudding rather than mixed in just heat the blueberries (crushed), sugar and nutmeg in a saucepan, bring it to a boil, immediately reduce the heat, stirring until thickened.
Then in another saucepan heat the rice, a dash of nutmeg, milk and simmer about 10 minutes, stirring often. If your rice was quite dry to begin with you’ll need to add up to 1/2 cup additional milk.
Mix the mint in with the rice pudding, top or layer with the blueberry mixture.
Next time we’ll try it with strawberries for strawberries and cream flavor!
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