John Myers
Rice Pudding with Blueberry Compote
The perfect rice pudding with blueberry compote recipe with a picture and simple step-by-step instructions.
- 0,5 Vanilla pod
- 125 g Rice pudding
- 500 ml Milk
- 200 g Frozen blueberries
- 1 tbsp Sugar
- 1 tbsp Lemon juice
- 4 tbsp Sugar
- 150 ml Whipped cream
- Lemon balm for garnish
- Cut the vanilla pod lengthways and scrape out the pulp with the knife. Put the pulp and pod with the rice pudding, milk and salt in a saucepan and bring to the boil while stirring. Cover and cook over the lowest heat for about 25 minutes, stirring occasionally.
- In the meantime, put the blueberries in a bowl with 1 tablespoon of sugar and 1 tablespoon of lemon juice and allow to thaw.
- Remove the vanilla pod from the rice pudding. Stir in 4 tablespoons of sugar, pour into a bowl and let cool down completely at room temperature.
- Beat the whipped cream with soap and fold into the rice pudding. Stir the blueberries and alternately fill dessert glasses with the rice pudding. Serve garnished with a little lemon balm.
- Tip 5: I used fresh blueberries. Mix this with sugar and lemon juice, press down a little with a fork and let it steep for about 20 minutes.
Facebook Comments