Summer Blueberry Peach Almond Rice Pudding

  • Yield: 6 servings


2cups white basmati rice
3 1/2cups vanilla soy milk
4tablespoons light brown sugar
1/2cup dried cranberries
1teaspoon vanilla extract
1large cinnamon stick
1cup blueberries, washed well
1 ripe peach, chopped
1/4cup chopped almonds
Ground cinnamon and nutmeg, for garnish
2tablespoons maple syrup, for drizzling


  1. In a large saucepan, combine rice and soy milk. Bring to a boil over medium heat, reduce heat to a simmer. Add brown sugar, cranberries, vanilla and cinnamon stick. Simmer slowly, uncovered, 20 minutes, stirring occasionally, until the liquid is absorbed and the rice softens. Add blueberries, peaches and almonds. Simmer 2 minutes longer.
  2. Transfer the rice to 6 small serving dishes and sprinkle with cinnamon and nutmeg and drizzle with maple syrup. Cool at least 1 hour before serving or refrigerate overnight.

Nutritional Info *per serving

  • Calories 304
  • Fat 5g
  • Saturated Fat .5g
  • Cholesterol 0mg
  • Sodium 80mg
  • Carbohydrate 58g
  • Fiber 4g
  • Sugars 23g
  • Protein 10g