Creamy Rice Pudding with Blueberry Compote

Rice pudding is a classic comfort food, and it's easy to see why. When the weather is cold or the day has been hard, there's nothing quite like warming your hands and your soul with a creamy bowl of rice pudding.

To bring an extra dose of brightness to this hug in a bowl, add a spoonful of tangy and sweet blueberry compote, kissed with citrus. The deep purple colour and intense fruity flavor provided by dried blueberries are a lively addition to the creamy pudding.

Treat yourself to a bowl of cozy comfort for a warmer today and a sweet promise that summer will return.

Creamy Rice Pudding with Blueberry Compote

Rice Pudding


  • 1/2 cup uncooked white rice 
  • 1 cup half and half
  • 1 1/2 cups whole milk, divided
  • 4 tablespoon white sugar
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon


  1. Stir the rice, half and half, and 1 cup whole milk together in a medium-sized, heavy-bottomed saucepan. Bring the mixture to a gentle boil over high heat, stirring constantly.
  2. Reduce the heat to low and simmer, stirring frequently to prevent the rice from sticking to the bottom of the pan, until the rice is tender, 20-25 minutes. If the pudding starts getting too thick or dry, add more milk, a few tablespoons at a time. 
  3. In a small bowl, whisk together the egg yolks, granulated sugar, brown sugar, and remaining 1/2 cup of milk. 
  4. Mix 1/2 cup of the hot rice mixture into the egg yolk mixture a little at a time, whisking vigorously.
  5. Stir the tempered egg yolk mixture back into the rice and cook on low, stirring constantly, until thickened, 5-10 minutes.
  6. Remove from the heat and stir in the vanilla and cinnamon. Let cool to the desired temperature.
  7. Ladle into bowls and top with blueberry compote (below).

Blueberry Compote



  1. In a small saucepan, mix together the dried blueberries, orange juice, lemon juice, cinnamon, and sugar.
  2. Over medium-high heat, bring to a boil. Reduce heat and simmer for 15-20 minutes, until thick and jammy. Set aside to cool to preferred temperature. 

Recipe notes: If you prefer to keep the fat content lower when making the pudding you can replace the half and half with milk, or use only 2% milk. The pudding will not be quite as creamy, but will still have a lovely thick texture.

Be sure to keep a close eye on the rice mixture while it cooks. If the rice sticks to the bottom of the pan, it will burn quickly. Frequent stirring will prevent this.

You will probably have more blueberry compote than you will need for the rice pudding. It saves well in the fridge for 5-7 days, and it makes a lovely topping for waffles or pancakes. 

Rice pudding can be served hot or cold and will keep in the fridge for about five days. It warms up nicely in the microwave.

If you're in need of a cozy bowl of comfort, indulge in this creamy homemade rice pudding, with just a hint of fragrant cinnamon. Add a dollop on top of jewel-bright blueberry compote to liven up this classic dessert with sweet berry flavor, touched with citrus. Hold your warm bowl and breathe in the mingled scents and feel your shoulders relax. Once you've mastered this simple, gently sweet rice pudding you can rest assured that it will always be there for you to warm up the cold days.