Skip navigation

Blueberry Basmati Rice Pudding with Blueberry Cassis Sorbet

YIELD: 6 portions

2½ cups divided fresh blueberries
¾ cup divided sugar
2 Tbsps. lemon juice
1 Tbsp. crème de cassis
5 cups milk
⅓ cup Basmati rice
½ tsp. vanilla extract
1 (8½ inches) round rice paper spring roll wrapper
1 tsp. honey
½ cup heavy cream
½ tsp. sugar

For blueberry cassis sorbet:

  1. For rice pudding:

    In a blender, puree 2 cups of the blueberries, sugar, lemon juice and crème de cassis. Transfer puree to an ice cream maker; freeze according to directions. Pack sorbet into a freezer container until ready to use.

For crisp rice paper round:

  1. To assemble and serve:

    In a large saucepan, bring milk to a boil. Add rice; reduce heat and simmer for 10 minutes.

  2. Add ½ cup sugar to the rice mixture; cook, stirring frequently, until the pudding is a thin consistency, 20 to 30 minutes.

  3. Remove from heat; stir in the vanilla.

  4. Divide rice pudding, about a ½ cup each, to 6 serving dishes. Cool to room temperature; chill until ready to serve.

  1. Preheat oven to 300°F.

  2. With scissors, cut six 2½ inch rounds from spring roll wrapper.

  3. Lightly brush rounds with honey; place on parchment-lined baking sheet.

  4. Bake for 10 minutes; cool to room temperature.

  1. In a medium bowl, whip cream with ½ teaspoon sugar until soft peaks form.

  2. To serve, spoon cream onto rice pudding.

  3. Place a ¼ cup oval ice cream scoop of sorbet on each rice pudding.

  4. Sprinkle with remaining ½ cup blueberries; garnish with a crisp rice paper round.

Recipe: U.S. Highbush Blueberry Council/Chef Enoch Roshan, Morgan Stanley EDR (Restaurant Associates)

Related Recipes

TAGS: Archive
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.