Cinnamon Blueberry Rice Pudding (GF, VG, SF)

Cinnamon Blueberry Rice Pudding (GF, VG, SF)

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This cinnamon blueberry rice pudding gives an old classic a fresh and fruity new twist. With the simple addition of fresh blueberries and a sprinkle of nutmeg to a classic cinnamon rice pudding. Perfect for an easy dessert or even breakfast if you want an alternative to oatmeal. This is naturally gluten free, vegan and sugar free.

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The newest addition in recreating old classic recipes from my childhood with this cinnamon blueberry rice pudding. After making date and almond bread and butter pudding which was delicious and very nostalgic. Get the recipe here. I was already planning this rice pudding, as it was one of my families staple desserts.

cinnamon blueberry rice pudding

The best kind of rice pudding I ever had was my nans version. There is always something extra special when food is made with love. For this recipe I give it a fresh and fruity twist with some blueberries, this allows you to omit adding any sugar.

To make this a quick and easy dessert or breakfast whenever you choose to enjoy it. Using rice flakes allows this to cook in under 10 minutes. I have included two ways to make this rice pudding. First one is on the stove top which is the quickest. Second one takes longer but allows you to make them into individual bite sized portions, great for kids or on the go snack.

cinnamon blueberry rice pudding

If you liked the taste of the traditional baked version of rice pudding but don’t have the time. Then the second option will be perfect for you as it’s a combination of the quick stove top version and the taste of the baked version without the time commitment.

cinnamon blueberry rice pudding

Am really happy with how great this rice pudding turned out, its warm, filling and has endless possibilities. You can change it up with seasonal fruits throughout the year to keep this recipe fun and exciting.

Cinnamon Blueberry Rice Pudding (GF, VG, SF)

This cinnamon blueberry rice pudding gives an old classic a fresh and fruity new twist. With the simple addition of fresh blueberries and a sprinkle of nutmeg to a classic cinnamon rice pudding. Perfect for an easy dessert or even breakfast if you want an alternative to oatmeal. This is naturally gluten free, vegan and sugar free. 
Course Breakfast, Dessert
Cuisine GF, SF, VG
Keyword Rice Pudding
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 1
Calories 230 kcal
Author emma

Ingredients

  • 50 grams Rice flakes i used Delicious alchemy
  • 250 ml coconut milk i used Alpro
  • 50 grams fresh or frozen blueberries i used fresh
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

Stovetop version

  1. In a small sauce pot combine rice flakes, coconut milk and spices bring to a boil then reduce to a simmer. Cook for about 5 minutes stirring occasionally to stop it from sticking to the bottom of the pot then add blueberries and stir. 

  2. Cook for another 2- 3 minutes until mixture has thicken up and blueberries have gone soft. Serve immediately 

Oven baked individual bite sized version

  1. Pre heat oven to 200c 400f 

  2. In a small sauce pot combine rice flakes, coconut milk and spices bring to a boil then reduce to a simmer. Cook for about 10 minutes stirring occasionally to stop it from sticking to the bottom of the pot. You want a very thick mixture to ensure it will hold its shape once baked.

  3. Remove from heat and stir in the blueberries. Using a silicone muffin pan add two tbsp of mixture into 6 muffin holes, Smooth down the tops and bake in the oven at 200c for 15-18 minutes. 

  4. Remove from oven and leave to cool completely in muffin tray. Once cooled place in fridge for 10-15 minutes to help them firm up even more.

  5. The part is tricky. Carefully remove each one from muffin tray. Use a butter knife or skewer to run around the the inside of each muffin to free the sides of the rice pudding.

  6. Then using a spoon carefully scoop each one out the muffin hole and place on a plate. They should be firm enough to hold there shape.

  7. Store in the fridge in an airtight container and enjoy cold.

Recipe Notes

Macros for stove top version: 2.3f 48.2c 4p

Macros for 1 mini cup: 0.4f 8c 0.7p

Hope you guys enjoy this recipe, don’t forget to pin this recipe and follow me over on pinterest. If you recreate this or any of my recipes tag me in them on Instagram @emmalouisecee I love seeing them. I also post daily on insta stories if you want to see what I eat in a day and how I train at the gym. Have a great day.

cinnamon blueberry rice pudding



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