Rice pudding is such a versatile recipe because, in my humble opinion, it works for both breakfast and dessert. This recipe was a total experiment on my part and one of those that turned out fabulous the first try. I really the like combination of blueberries with lemon and simply had a hunch that they would be great instead of raisins in rice pudding. My hunch paid off! I took this to church for our pre-Sunday school breakfast and it was a HUGE hit! Especially among those who don’t like rice pudding because of the raisins. I made a double batch of this, blueberry breakfast cake, and banana bread. This recipe is a good use for leftover steamed rice, as well.
3/4 C. uncooked white rice
2 C. whole milk, divided
1/2 C. brown sugar
1/4 t. salt
1 egg, beaten
1 C. blueberries
1 T. butter
zest of 1/2 a lemon
1. Place the rice and 1 1/2 C. of water in a medium saucepan, stir. Cover and bring to a boil. Reduce heat and simmer on low for 15 minutes without removing the lid.
2. Add 1 1/2 C. milk, brown sugar, lemon zest and salt to the cooked rice. Stir to break up the rice. Cook over medium heat, stirring continuously until thick and creamy, 15 – 20 minutes.
3. Combine the remaining 1/2 C. milk, beaten egg, and vanilla. Stir into the rice mixture and cook 2 minutes more, stirring constantly. Remove from heat and stir in melted butter and blueberries. Pour into a casserole dish. Serve warm.