Rice Pudding with Blueberry Compote

Ingredients:

• 2 cups water
• 1 cup Arborio rice
• 3 cups Vanilla soy milk
• 1 cinnamon stick
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon, plus more for dusting
• 1/4 teaspoon ground nutmeg
• 2 Tablespoons plus 2 teaspoons stweetened condensed milk

• 2 Cups Frozen Blueberries (I used Fresh Blueberries)
• 3 tablespoons water
• 1/4 cup sugar
• 2 teaspoons lemon Juice

Bring water to a boil in a medium sized, heavy, ovenprrof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl whisk the soymilk, sugar, and salt. When rice is cooked and stilll hot, add soymilk mixture and cinnamon stick. Cover, place in oven and cook for 45 minutes. Remove from the oven, and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. Pudding will be slightly liquidy, the liquid will continue to absorb into rice and thicken as the pudding cools. Distrube into 8 cups and drizzle each with 1 teaspoon of condensed milk, add Blueberry compote and dust with cinnamon and nutmeg. Serve warm or at room tempature

Blueberry Compote
Combine 1 cup of the blueberries, water, sugar and lemon juice. Cook on medium heat for 10 minutes and then add the rest of the blueberries and cook for 8 minutes.

Servings: 8
Nutritional Information: Rice pudding: Carbs 36 grams, Calories 175, Fat 2 grams

Submitted By: Kara
Original Source: Food Network: Healthy Appetite w/ Ellie Kreiger

Comments:
I used Splenda instead of sugar and it was very good.