Creamy Low Fat (light) Rice Pudding with Wild Blueberry Sauce

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Creamy Low Fat (light) Rice Pudding with Wild Blueberry Sauce Picture


  • 2 cups cooked rice, not instant
  • 2 ½ cups skim milk
  • ¼ teaspoon salt
  • 1 extra-large egg
  • ¾ teaspoon vanilla
  • ½ teaspoon nutmeg (optional)
  • 2  cups frozen Wild Blueberries
  • ¼ cup sugar
  • ½ teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon Juice
  • 1 teaspoon cornstarch
  • Mint leaves for garnish


For Pudding: Combine rice, milk, sugar and salt in a saucepan and bring it to a boil. Simmer 15- 20 minutes, stirring frequently. Mixture will thicken and look creamy.

Beat egg and remaining ½ cup of milk.  Add to rice mixture and stir thoroughly.  Cook about 3 minutes more while stirring.  Remove from heat and mix in vanilla.

For Sauce: Combine frozen Wild Blueberries, sugar, lemon zest and juice in a saucepan. Cook over medium high heat until juice starts to come from berries, about 3 minutes. Sprinkle with cornstarch and thoroughly mix.

Cook berry mixture until it comes to boil and simmer for about 5 minutes until the sauce is thickened.  Remove from heat.

To serve, ladle rice pudding into bowls and top it with wild blueberry sauce. Garnish with mint.  Serves 4

Note: Can make both sauce and pudding ahead and refrigerate.  For best flavor, bring to room temperature or heat until warm before serving.

Preparation Time: approx. 45 minutes


Calories 240, Protein 9 g, Carbohydrates 48 g, Total Fat 1.5 g, Saturated Fat .5 g, Sodium 230 mg, Fiber 3 g, Cholesterol 55 mg

Wild Blue is Good for You!