Summer Blueberry Peach Almond Rice Pudding

Kitchen Tested
  • Yield 6 servings

A make-ahead pudding with blueberries, peaches and almonds.


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



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