RICE PUDDING WITH BLUEBERRY COMPOTE
Rice Pudding:
2 c water
1 c rice
1-2 c milk
1/4 c sugar
Pinch salt
1 t. Vanilla
1 t cinnamon
1/4 t nutmeg
1 c rice
1-2 c milk
1/4 c sugar
Pinch salt
1 t. Vanilla
1 t cinnamon
1/4 t nutmeg
Put all ingredients
in pan and cook for 45 minutes on stove, covered
Blueberry compote:
Blueberry compote:
In a separate pan combine:
1 c blueberries (I used canned pie filling)
2 Tbs water
1/4 c sugar
2 tsp lemon juice
Cook for 10 minutes add 1 c blueberries pour over rice and drizzle with sweetened condensed milk. Sprinkle with cinnamon, and serve warm.
1 c blueberries (I used canned pie filling)
2 Tbs water
1/4 c sugar
2 tsp lemon juice
Cook for 10 minutes add 1 c blueberries pour over rice and drizzle with sweetened condensed milk. Sprinkle with cinnamon, and serve warm.
Haylee’s Note:
I got this recipe from my sister, Heather. We all really liked it, and when she made it for a brunch she got rave reviews. Enjoy! (And thanks Heather for another recipe!)
I got this recipe from my sister, Heather. We all really liked it, and when she made it for a brunch she got rave reviews. Enjoy! (And thanks Heather for another recipe!)
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