Rice Pudding with Maine Blueberries and Maple Syrup Drizzle

  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 20 min
  • Inactive: 1 hr 30 min
  • Cook: 35 min
  • Yield: 6 servings
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1 quart milk

Pinch salt

1/2 cup plus 1 tablespoon sugar

2 egg yolks

1 teaspoon vanilla extract

1/2 cup plus 2 tablespoons uncooked long-grain white rice

1/4 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

1/2 cup dried blueberries

1/2 cup heavy cream

Grade A maple syrup, for drizzling


  1. Combine the milk, rice, and salt in a saucepan over medium heat. Simmer for about 30 minutes, or until the rice is tender.
  2. Combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg in a bowl.
  3. When the rice is done, stir the blueberries and the sugar and egg mixture into the hot rice mixture in the pot. Cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.
  4. When the rice mixture has cooled, combine the cream and the remaining 1 tablespoon sugar in a large mixing bowl. Using a handheld electric mixer, beat until soft peaks form. Fold into the cooled rice mixture.
  5. Spoon the mixture into 6 (4-ounce) custard cups, cover with plastic wrap, and refrigerate for at least 1 hour.
  6. Serve chilled, drizzled with maple syrup.