Sign up for Field Notes to receive farm fresh recipes, influence new products, and get discounts delivered straight to your inbox.
Lemon Blueberry Rice Pudding

Nothing says summer like blueberries. We’re puddin’ them together with lemons & White Arborio Rice for a sweet treat the whole family can enjoy!
50
Minutes
8
Servings
1
Cup
450
Calories
Ingredients
-
1 1⁄2cups
-
2 1⁄4cupswater
-
2cupsblueberries, divided
-
1 1⁄2cupswhite sugar, divided
-
1cupslemon juice, divided
-
2⁄3cupswhipping cream
-
1⁄2cupsbutter, softened
-
1tbsplemon zest
-
1⁄8tspsea salt
-
2large eggs
-
2egg yolks
Nutrition Facts
Nutrition Facts
Serving Size: 1 Cup
Serves: 8
Amount Per Serving | ||
---|---|---|
Calories: | 450 | |
% Daily Value* | ||
Total Fat: 22g | 28% | |
Saturated Fat: 13g | ||
Trans Fat: 0g | ||
Cholesterol: 185mg | 62% | |
Sodium: 190mg | 8% | |
Total Carbohydrate: 60g | 22% | |
Dietary Fiber: 1g | 4% | |
Sugars: 32g | 64% | |
Protein: 8g | 16% |
Instructions
- In a 2 qt. saucepan, bring the Lundberg White Arborio Rice and water to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes. Let steam for 10 minutes.
- In another 2 qt. saucepan, combine 1 cup sugar, eggs, egg yolks, sea salt, lemon zest, and 2/3 cup lemon juice. Heat on medium-low and stir constantly for 10 minutes. Remove from heat and add to a large bowl with butter and cooked rice. Chill.
- Whip the cream until stiff peaks form and fold 1 cup whipped cream into chilled rice mixture.
- Add 1 cup blueberries, ½ cup sugar, and 1/3 cup lemon juice to a 2 qt. saucepan. Heat on low for 10 minutes and stir frequently until the mixture turns into a chunky compote.
- To serve, alternate layers of the remaining 1 cup blueberries, blueberry sauce, and rice pudding. Garnish with whipped cream and blueberry chutney.
Meet and Greet and Eat at
Lundberg Social Media Links