A light and fresh dessert. This Blueberry rice pudding recipe is delicious.
For the pudding. In a large saucepan, combine the water, rice and salt. Bring to a boil over medium-high heat then lower to medium and simmer; cooing until almost all of the water has evaporated (15-20 minutes). Heat the milk in the microwave for 1 ½ minutes. Add the warm milk, sugar,and lemon juice . Cook over medium heat until thickened, stirring often, about 20 minutes. Add extract and stir to combine.
For the berry sauce. In a small saucepan, combine blueberries and sugar, mash slightly and bring to a boil over medium heat. In a small bowl combine the cornstarch and water stirring until dissolved. Add the cornstarch mixture to the saucepan to thicken. Stir smooth, simmering just until thickened. Turn off heat, add vanilla stirring to incorporate.
Assembly In small bowls top the rice pudding with the berry sauce.