Instant Rice Pudding with Cinnamon, Cardamom and Blueberries
This quick and easy recipe creates a delightful rice pudding infused with aromatic cinnamon and cardamom, complemented by the sweetness of dried blueberries. All ingredients are combined and simmered for just 5 minutes, resulting in a thick, creamy dessert that can be enjoyed warm or at room temperature, perfect for a fast, comforting treat.
Equipment
- 1 Medium Saucepan For simmering the pudding ingredients.
- 1 Whisk or stirring spoon Essential for frequent stirring to prevent sticking and ensure creaminess.
- 1 Measuring Cups For accurate liquid and solid ingredient measurements.
- 1 Measuring Spoons For precise spice measurements.
- 4 Serving bowls For individual portions of the finished pudding.
Ingredients
Main
- 1 cup cooked rice
- 1 cup milk
- 1/3 cup sugar
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon plus more for garnish
- 1/4 cup dried blueberries plus more for garnish
Instructions
- In a medium saucepan, stir together all ingredients and bring the mixture to a simmer. Cook for 5 minutes stirring frequently until the pudding is thick and creamy. Serve warm or at room temperature. Garnish, as desired, with additional blueberries or a sprinkle of cinnamon.
Notes
To achieve the best creamy consistency for this instant pudding, ensure you stir constantly, especially once the mixture begins to simmer. This prevents scorching on the bottom and helps the rice absorb the liquid evenly. For a richer flavor, consider using whole milk or even a touch of heavy cream. If using leftover cooked rice, ensure it's not overly dry. Freshly cooked rice that is slightly warm works best. Adjust sugar to taste; some prefer a less sweet pudding to highlight the spices. For an elevated presentation, lightly toast the additional cinnamon for garnish just before sprinkling, or use fresh blueberries for a vibrant pop of color and tartness if serving immediately.