Blueberry Rice Pudding (No Sugar)

A fun twist to the rice pudding. I love having a small twist to all the desserts I make. This one is really simple and easy. It takes about 30 mins and to top it all so easy to present. Refined sugar is something you will never find in my pantry. I love having sugar substitutes like honey, truvia, erythritol or even jaggery for that matter. The sweetness comes from the blueberries and a little honey. I also squeezed some fresh orange in the compote to get that sweet and tangy flavor. Believe me its heaven.

Ingredients :

For the rice

-          1 cup uncooked rice

-          2 cups Almond Milk/ regular milk

-          1 tbsp truvia/erythritol

-          ½ tsp vanilla extract

-          2 tbsp powdered pistachios

-          Handful of raisins

For the Blueberry compote

-          1 cup fresh blueberries

-          2 tbsp fresh orange juice

-          1 tbsp orange zest

-          2 tbsp honey

-          2 tbsp water

Method :

For the rice – Add rice and milk in a saucepan. Mix erythritol and vanilla extract to it. Bring it to a boil. Cover it with a lid and put it on low flame and simmer it until the rice cooked well and has absorbed all the milk. Let it cool.

For the Blueberry compote – Add all the ingredients in a saucepan and bring it to a boil. Put the flame on low and simmer it for 10-15mins. Cook until the blueberries are broken down.

Take a serving glass. Add compote and layer it with the rice pudding. Top it with powdered pistachios and raisins. Drizzle some leftover compote. You can serve it hot or else refrigerate for an hour and serve!!