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Quick Rice Pudding with Blueberry Syrup (04.12.12)

Quick Rice Pudding with Blueberry Syrup (04.12.12)
Posted at 2:43 PM, Apr 11, 2012
and last updated 2012-04-16 14:31:06-04

by Jennifer Burns, Gossner Foods

  • 3/4 cup uncooked white rice
  • 2 cups Gossner Milk, divided
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2/3 cup raisins
  • 1 tablespoon Gossner Sweet Cream Butter
  • 1/2 teaspoon vanilla extract

Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Blueberry Syrup
1 teaspoon Gossner Sweet Cream Butter
1 cup blueberries
3/4 sugar
1/3 cup water

Place all ingredients in a sauce pan. Bring to a boil; reduce to a simmer for 8-10 minutes while mashing the blueberries.