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healthy rice pudding

Liz’s Favorite Wild Blueberry Rice Pudding

  • Author: Liz Moody


Serves 2


  • 2/3 cup uncooked medium-grain white rice⁣ like jasmine
  • 3 cups milk of choice ⁣
  • 1/2 teaspoon fine grain sea salt⁣
  • 1 cup frozen wild blueberries
  • 3 tablespoons maple syrup ⁣
  • 2 teaspoons vanilla extract⁣
  • 2 egg⁣s, beaten
  • 3 tablespoons chia seeds


  1. In a medium pot, combine the rice, milk, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes.
  2. Stir in the blueberries, vanilla extract, chia seeds, and maple syrup. Add the beaten egg, then cook on low for 2 more minutes, stirring constantly.
  3. Divide evenly between two mason jars or bowls. Share with a friend or save half for later. Serve warm or cold. Enjoy!