Rice pudding with blackberries
Description
The recipe won't take much time. Tender rice pudding with blackberries is a great summer dessert. Instead of blackberries, you can use any other berries. Serve chilled.
Instructions
- 1
Step 1
1. In a medium saucepan over low heat, warm 4 cups of milk. Heat until almost boiling, then remove from heat and set aside. In a large saucepan over low heat, melt the butter. Add the rice grains and stir. Pour in enough hot milk to cover the rice. Stir with a wooden spoon over low heat. The rice will begin to absorb the milk.
- 2
Step 2
2. When the milk is almost completely absorbed, add more hot milk. Stir until absorbed.
- 3
Step 3
3. Continue this process until you have used almost all of the milk. You may need only 3 1/2 cups instead of 4.
- 4
Step 4
4. When you have added all the milk, also add the sugar, salt, cinnamon, nutmeg, and vanilla extract. Mix well until smooth.
- 5
Step 5
5. Stirring constantly, simmer over low heat until the rice becomes tender, about 15 minutes. If you want a thicker pudding, continue cooking on the stove a little longer.
- 6
Step 6
6. Garnish the finished pudding with fresh berries and serve. The rice pudding can be stored in an airtight container in the refrigerator for up to 4 days.