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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Rice Pudding

Before this, I'd never had rice pudding. I'm not a huge pudding fan, normally, but I saw a picture of it about a week ago, and decided to make it.
With that in mind, other than seeing the picture, I had no idea how it was supposed to turn out. My father scoffed, figuring I wouldn't like it.

Liar! I loved it. Delicious!


Pretty simple recipe, as well.
Of course, my awkward self managed to make it difficult, and I even injured myself. -__-

Anyhoo!



Rice Pudding: (Or, Rice Puddin' as I would say :P)
1/4 cup of rice (the recipe says Arborio, but I just used normal medium grain rice and it was fine)
2 cups of water
3 1/4 cups of whole milk (I used 2%, and it was fine. Be sure to NOT wash the rice if you use 2%, because the starch from the rice helps thicken it)
1/4 cup of sugar
1 tbsp vanilla extract
1/2 tbsp cinnamon (optional)

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 the rice, rinse (but not if using 2%, and set aside)

Note: This is where my making the pudding went to heck. I splashed the water everywhere (over myself, over my cook book), and in my haste to move the book away, I jammed the side of my finger right into the edge of the pages. Ouch! I looked down. Blood. I'd given myself the worst papercut ever! With my finger stinging and bleeding, I went through the book, trying to separate and dry the pages. D: Then I got a bandaid, and went back to cooking. ><

Anyway.

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 (parboiled!) rice. Reduce the heat (but make sure it's high enough to bubble slightly), and let it cook, stirring occasionally, for about 35 minutes. At some point during those 35 minutes, add in the vanilla. The pudding won't be thick at all 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 (or press n seal! I love that stuff) onto the pudding, making sure to make it touch, so it doesn't develop a skin. Refrigerate for at least 6 hours.


When you're ready to serve it, stir in the cinnamon (or some fruit or melted chocolate, or just eat it plain).

:)

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