- 1 cup cooked rice
- 1 cup milk
- 1/3 cup sugar
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon, plus more for garnish
- 1/4 cup dried blueberries, plus more for garnish
In a medium saucepan, stir together all ingredients and bring the mixture to a simmer. Cook for 5 minutes stirring frequently until the pudding is thick and creamy. Serve warm or at room temperature. Garnish, as desired, with additional blueberries or a sprinkle of cinnamon.
Omit cardamom and use 1/8 tsp of nutmeg; or omit cardamom altogether.
Use dried cranberries, they're usually cheaper, but taste just as great!