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Easy Blueberry & Lavender Coconut Rice Pudding photo

Blueberry & Lavender Coconut Rice Pudding

This Blueberry & Lavender Coconut Rice Pudding is a creamy delight! Infused with floral lavender and sweet blueberries, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding:
  • 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

  • Medium-sized saucepan
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Serving bowls
  • Refrigerator

Method
 

Instructions:
  1. Step 1: Rinse the Arborio rice under cold water until the water runs clear.
  2. Step 2: In a medium-sized saucepan, combine the rinsed rice, water, and salt. Bring to a gentle simmer over medium heat.
  3. Step 3: Once simmering, add the coconut milk, maple syrup, lavender, and vanilla extract. Stir well to combine.
  4. Step 4: Reduce heat to low and cook for about 20-25 minutes, stirring frequently until rice is tender and pudding thickens.
  5. Step 5: Gently fold in the blueberries and lemon zest, cooking for an additional 5 minutes until blueberries are warmed through.
  6. Step 6: Remove from heat, let cool slightly, and serve warm topped with coconut yogurt and additional blueberries.

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Reheat gently on the stovetop with a splash of coconut milk.
  • This recipe is versatile; feel free to substitute fruits or sweeteners as needed.