Creamy Rice Pudding with Fresh Blueberries and Citrus Zest

This rice pudding blends the comforting, old-fashioned flavor of classic rice pudding with a bright blueberry compote swirled in. Creamy, fruity, and full of warm cinnamon and vanilla, it’s an easy dessert or snack that everyone will enjoy.

I grew up with store-bought rice pudding in my lunchbox, and the sweet, creamy texture with little bits of rice was always a treat. This version keeps that nostalgic flavor and livens it up with a homemade blueberry compote for a fresh, summery twist.

For this recipe I use high-quality jasmine rice for its fragrant, fluffy texture. The rice cooks up light rather than heavy, which is perfect for a smooth, spoonable pudding. Combine that rice with a simple custard base and a vibrant blueberry swirl for a crowd-pleasing dessert.

Why You’ll Love this Recipe

• Perfect for parties or gatherings — portion into small cups and serve.
• The blueberry swirl adds bright, fruity flavor that complements the creamy pudding.
• Simple to make with a short ingredient list and straightforward steps.

Ingredients

The recipe is built from a few everyday ingredients. Key items include:

• Jasmine rice (1 cup)
• Water (2 cups)
• Whole milk (about 2 3/4 cups) — or a milk alternative
• Sugar (1/2 cup for pudding + 1/3 cup for compote)
• Egg yolks (2) for richness
• Vanilla extract (1 tsp)
• Cinnamon (1/2 tsp) and a pinch of salt
• Blueberries (about 2 1/2 cups) for the compote
• Lemon juice, and cornstarch to thicken the compote

How to Make Rice Pudding

• Make the blueberry compote first so it can cool and thicken. In a medium saucepan over medium heat combine blueberries, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer about 15 minutes. Mix 1 tbsp cornstarch with a little water, stir into the compote, then transfer to a container to cool.
• Cook the rice: add 1 cup rice and 2 cups water to a saucepan. Bring to a boil, cover, reduce heat, and simmer for 20 minutes until water is absorbed.
• Add milk and sugar, then simmer gently while whisking frequently for another 20 minutes, or until the pudding reaches your desired thickness.
• Remove from heat, stir in vanilla, a pinch of salt, and cinnamon. Temper in the egg yolks and then whisk together with the butter until melted and fully incorporated.
• Serve warm or chilled, swirling in the blueberry compote for ribbons of fruity flavor.

How to Store

Store rice pudding in an airtight container in the refrigerator for 3–4 days. You can also freeze portions for up to three months; thaw overnight in the fridge before serving.

Add-Ins

Optional mix-ins include raisins, toasted almonds, cherries, or a dollop of whipped cream for extra decadence. Choose what you enjoy most.

Substitutions for Rice Pudding

• Use any milk alternative (almond, coconut, cashew) to suit dietary needs.
• For a sugar-free version, replace sugar with a preferred sweetener and adjust to taste.
• To make it eggless, omit the egg yolks and add 2 tablespoons cream of coconut or another rich ingredient to preserve creaminess.
• If you need a shortcut, use about 1 cup blueberry preserves instead of making compote.

Tips for Making Rice Pudding

• After adding milk, stir frequently to prevent the bottom from sticking or burning.
• Do not rinse the rice — the surface starch helps thicken the pudding.
• Cook until the desired consistency is reached. For a thicker pudding, simmer in milk for 20–25 minutes.

More Rice Recipes!

• Spring Risotto
• Cajun Chicken and Rice
• Bang Bang Chicken Skewers
• Peanut Butter Rice Krispy Treats
• Chocolate Covered Crisp Rice Cookies

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