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Lemon Blueberry Rice Pudding

Quick Information

50 mins
Gluten Free



1 ½ cup Lundberg Family Farms White Arborio Rice 

2 ¼ cups water 

cups blueberries, divided 

1 ½ cup white sugar, divided 

cup lemon juice, divided 

2/3 cup whipping cream 

½ cup butter, softened 

1 Tbsp. lemon zest 

1/8 tsp. sea salt 

large eggs, plus two egg yolks 


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 minutesLet 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. 

Recipe adapted from USA Rice Federation 

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 450

Calories from Fat

Total Fat 22g

Saturated Fat 13g

Trans Fat 0g

Cholesterol 185mg

Sodium 190mg

Total Carbohydrate 60g

Dietary Fiber 1g

Total Sugars 32g

Added Sugars 27g

Protein 8g