Indulging in a bowl of warm, creamy rice pudding is one of life’s simple pleasures. This Blueberry & Lavender Coconut Rice Pudding takes the traditional dessert to a whole new level, combining the comforting flavors of coconut and the floral notes of lavender with the burst of sweetness from blueberries. Whether you’re enjoying it for breakfast, a snack, or dessert, this recipe is sure to delight your taste buds and leave you feeling satisfied. Let’s dive into how you can create this delightful dish at home!

What You’ll Love About This Recipe

This Blueberry & Lavender Coconut Rice Pudding is not only delicious but also easy to make. Here are a few reasons to love it:

Rich and creamy texture from coconut milk.
Infused with the soothing aroma of lavender.
Sweetened naturally with maple syrup.
Versatile enough to enjoy warm or chilled.
Perfect for meal prep and can be stored for later enjoyment.

Your Shopping Guide

Before you get started, here’s a comprehensive list of what you’ll need:

1 cup Arborio rice (or any white rice you have on hand)
1 cup water
1 can full-fat coconut milk (14 oz)
1 cup blueberries (fresh or frozen)
½ cup maple syrup
1 tsp lavender (culinary grade)
½ tsp vanilla extract
¼ tsp salt
1 tsp lemon zest
½ cup coconut yogurt (for serving)

Equipment at a Glance

Make sure you have the following kitchen tools ready:

Medium-sized saucepan – for cooking the rice pudding.
Measuring cups and spoons – for accurate ingredient measurements.
Wooden spoon or spatula – for stirring.
Serving bowls – for plating the delicious pudding.
Refrigerator – if you plan to chill the pudding before serving.

The Method for Blueberry & Lavender Coconut Rice Pudding

Creating this Blueberry & Lavender Coconut Rice Pudding is a straightforward process that yields delightful results. Follow these steps:

Step 1: Rinse the Rice

Begin by rinsing the Arborio rice under cold water until the water runs clear. This will help remove excess starch and prevent the pudding from becoming too gummy.

Step 2: Combine Ingredients

In a medium-sized saucepan, combine the rinsed rice, water, and salt. Bring to a gentle simmer over medium heat.

Step 3: Add Coconut Milk

Once the water is simmering, add the can of full-fat coconut milk, maple syrup, lavender, and vanilla extract. Stir well to combine all the ingredients.

Step 4: Cook the Pudding

Reduce the heat to low and let the mixture cook for about 20-25 minutes, stirring frequently to prevent sticking. You want the rice to be tender and the pudding to thicken.

Step 5: Incorporate Blueberries

After the rice has cooked, gently fold in the blueberries and lemon zest. Allow the pudding to cook for an additional 5 minutes until the blueberries are warmed through and slightly burst.

Step 6: Serve and Enjoy

Once done, remove from the heat and let it cool slightly. Serve warm in bowls topped with a dollop of coconut yogurt and additional blueberries if desired. You can also chill it in the refrigerator for a refreshing cold treat.

What to Use Instead

If you’re missing any ingredients, here are some substitutions you can make:

Arborio rice can be substituted with jasmine or basmati rice.
Maple syrup can be replaced with agave syrup or honey.
Full-fat coconut milk can be swapped for almond milk or oat milk, but keep in mind this will change the texture.
Fresh blueberries can be replaced with raspberries or strawberries.
Coconut yogurt can be replaced with regular yogurt or a dairy-free alternative.

Things That Go Wrong

Even the best of us can face challenges in the kitchen. Here are some common pitfalls to avoid:

Rice is too gummy: Ensure you rinse the rice thoroughly before cooking to remove excess starch.
Pudding is too thin: Allow it to simmer longer, stirring frequently until it reaches your desired consistency.
Burning: Keep the heat low and stir frequently to prevent the mixture from sticking to the bottom of the pan.
Flavor is off: Use culinary-grade lavender and fresh ingredients for the best flavor.

Keep It Fresh: Storage Guide

To enjoy your Blueberry & Lavender Coconut Rice Pudding for days to come, follow these storage tips:

Store leftover rice pudding in an airtight container in the refrigerator for up to 5 days. If you want to enjoy it warm again, reheat it gently on the stovetop or in the microwave, adding a splash of coconut milk to loosen it up if necessary.

Quick Questions

Can I use other fruits in this recipe?

Absolutely! While blueberries are a star in this recipe, you can use any fruit you like, such as strawberries, peaches, or even bananas.

Is this recipe vegan-friendly?

Yes, this Blueberry & Lavender Coconut Rice Pudding is entirely plant-based, making it perfect for vegans and those looking for dairy-free options.

Can I freeze the rice pudding?

While it’s best enjoyed fresh, you can freeze it. Just ensure it’s in an airtight container, and it will last for up to 2 months. Thaw in the refrigerator before reheating.

What can I pair with this pudding?

This pudding pairs beautifully with a light fruit salad or can be served alongside a savory dish like One Skillet Filipino Coconut Adobo Chicken for a delightful meal contrast.

If you’re looking for more delicious recipes to try, check out these healthy-ish favorites:

Let’s Eat

Now that you have all the details for making your very own Blueberry & Lavender Coconut Rice Pudding, it’s time to gather your ingredients and get cooking! This dessert is not only a treat for your palate but also a feast for the senses. The combination of flavors and textures will make every spoonful a delightful experience. Enjoy your culinary adventure, and don’t forget to share this recipe with friends and family who will appreciate this lovely dish!