Tuesday, August 10, 2010

Muskoka Rice Pudding

Muskoka Rice Pudding
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Muskoka, Ontario is renowned for the delicious wild blueberries that grow there. The recipe for Muskoka rice pudding was conceived while munching those marvelous and flavourful berries. When serving the pudding, it never hurts to add a few more fresh ones on top!

1 cup white rice
2 cups water
1 cinnamon stick
1+1/4 cups rice milk
1/2 tsp sea salt
1/4 cup brown rice syrup
2 tbsp brown sugar
1 tsp vanilla
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup fresh, wild blueberries
**Optional: Additional blueberries for garnishing

Bring the rice, sea salt, cinnamon stick, and water to a boil. Cover the pot, reduce heat to low, and simmer for 30 minutes or until most of the water has been absorbed. Remove the cinnamon stick and discard. Add the rice milk, brown rice syrup, brown sugar, vanilla, and spices and cook for a few more minutes to allow the flavours to blend (up to 10 minutes). Stir gently to prevent scorching.

Add the wild blueberries and stir gently to avoid breaking them and discolouring the pudding.

Serve warm with a little extra cinnamon and nutmeg on top, or refrigerate until thoroughly chilled. If you are going to warm up and eat the pudding later, transfer it to a small casserole dish and gently heat in an oven or microwave.


  1. Thank you so much for the compliment! I do hope you try the recipe too. It's very refreshing, especially when made wild blueberries.

  2. Yumme and dilicus pudding.

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  3. I will be making this for my BF! It looks wonderful. You always have the best recipes Toby!