Blueberry & Blackberry Rice Pudding

Helloooooo. I made this stuff ages ago, but I'm only just now getting around to writing up a post. Why? 'cause that's just how I am, haha. But also because working 5 days a week plus full time classes makes me want to blow my brains out.Anyway, as you can tell, I'm really really into blueberries right now. I love rice pudding. I love blueberry desserts. It's a logical progression. I added in the blackberries because I had some in the fridge I completely forgot about (and they're prettier to garnish with than frozen blueberries, haha)
Onto pictures and the recipe!

I couldn't get the last two pictures to look right, but I hate only having one picture, so...:(



Berry Rice Pudding
1/4 cup of rice
2 cups of water
3 1/4 cups of whole milk
1/4 cup of sugar
1 tbsp vanilla extract
~ 3/4 mixed berries (I suggest blueberries and strawberries. The seeds from blackberries are a little jarring in the finished pudding)

Put the rice and water into a pot and bring to a boil. Once it's boiling, lower the temperature and cook the rice for 5 minutes. Drain it, and set it aside in another bowl.


Rinse out the pot, and add the milk and sugar. Put the pan over medium-high heat. Once it boils, add in the partially cooked rice. Reduce the heat (but make sure it's high enough to bubble slightly), and let it cook, stirring occasionally, for about 35 minutes.About halfway through, add in the berries and the vanilla.
I like to mash up the berries with my spoon to really get the flavor in there, but it's up to you. The pudding won't be  very thick when it's done, but that's okay, it'll thicken in the fridge. Pour it into a serving bowl, or individual dishes. Place plastic wrap onto the pudding, making sure to make it touch, so it doesn't develop a skin. Refrigerate for at least 6 hours. Or eat right away. But I find that the berry pudding tastes best cold.

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