Easy Blueberry Coconut Milk Rice Pudding
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Easy rice pudding with a hint of coconut and cardamom and the sweet/tart tang of blueberries
  • 2½ cups of cooked white rice
  • 2 eggs
  • ¼ cup of sugar
  • 2 cups of coconut milk (or use a 398 ml can of coconut milk and make up the difference with regular milk)
  • pinch of salt
  • ½ tsp of vanilla extract
  • ¼ tsp of cinnamon (plus some for dusting)
  • ¼ tsp of nutmeg
  • ¼ tsp of cardamom
  • 1 cup of frozen blueberries (using frozen berries will help them hold their shape a bit better than using fresh)
  1. Preheat oven to 400F
  2. Mix the rice and blueberries together in a 9x9 baking dish
  3. In a separate bowl, mix together eggs, sugar, coconut milk, salt and spices until well combined - pour the mixture over the rice and berries in the baking dish
  4. Sprinkle a small amount of cinnamon on top
  5. Place the baking dish in a water bath (I used a large roasting pan and filled with about 1 inch of hot water) and bake in the oven for 30-40 minutes
  6. You can stir it while cooking but I didn't need to - the pudding should start to bubble and brown slightly on top as it finishes cooking
  7. Serve warm with a scoop of ice cream or whipped cream
Recipe by Eyes Bigger Than My Stomach at https://www.melissahartfiel.com/2016/08/14/blueberry-coconut-milk-rice-pudding/