Rice Pudding with Blueberry Sauce

8 servings

Ingredients for Rice Pudding

1 cup brown basmati rice
2 cups water
1/2 teaspoon salt
3 cups rice milk
1/3 cup brown sugar
1/2 tsp cinnamon, ground
1 tbsp potato starch

Directions for Rice Pudding

Place rice, water, and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until water is fully absorbed, about 45 minutes.
Add rice milk, brown sugar, and cinnamon, and stir well. Continue cooking, stirring occasionally, for 10 minutes.
Mix potato starch with a few drops of water in a small bowl and stir into rice mixture. Continue stirring over low heat until mixture thickens and reaches consistency of pudding, about 5 minutes. Remove from heat.
Transfer to a large bowl, cover, and refrigerate until cold, about 2 hours. Serve with warm blueberry sauce.

Ingredients for Blueberry Sauce

2 cups (wild) blueberries
1/3 cup sugar
1 tbsp water

Directions for Blueberry Sauce

Crush blueberries in a small pot, and stir in sugar and water.
Bring mixture to a boil and simmer for 1 minute. Remove from heat. Serve on rice pudding.