Blueberry Basmati Rice Pudding with Blueberry Cassis Sorbet

Blueberry Basmati Rice Pudding with Blueberry Cassis Sorbet

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  • 2-1⁄2 cups, divided fresh blueberries
  • 1⁄4 cup, as directed sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon creme de cassis
  • 5 cups milk
  • 1⁄3 cup basmati rice
  • 1⁄2 teaspoon vanilla extract
  • 1 (8-1⁄2 inches) round rice paper spring roll wrapper
  • 1 teaspoon honey
  • 1⁄2 cup heavy cream


  1. To prepare blueberry cassis sorbet: In a blender, puree 2 cups of the blueberries, ¼ cup sugar, lemon juice and creme de cassis
  2. Transfer puree to an ice cream maker
  3. Freeze according to directions
  4. Pack sorbet into a freezer container until ready to use
  5. To prepare rice pudding: In a large saucepan, bring milk to a boil
  6. Add rice
  7. Reduce heat and simmer for 10 minutes
  8. Add ½ cup sugar to the rice mixture
  9. Cook, stirring frequently, until the pudding is a thin consistency, 20 to 30 minutes
  10. Remove from heat
  11. Stir in the vanilla
  12. Divide rice pudding, about a ½-cup each, to 6 serving dishes
  13. Cool to rom temperature
  14. Chill until ready to serve
  15. To prepare crisp rice paper round: Preheat oven to 300 F
  16. With scissors, cut six 2-½ inch rounds from spring roll wrapper
  17. Lightly brush rounds with honey
  18. Place on parchment-lined baking sheet
  19. Bake for 10 minutes, cool to room temperature
  20. In a medium bowl, whip cream with ½ teaspoon sugar until soft peaks form
  21. To serve, spoon cream onto rice pudding
  22. Place a ¼-cup oval ice cream scoop of sorbet on each rice pudding
  23. Sprinkle with remaining ½ cup blueberries
  24. Garnish with a crisp rice paper round

About This Recipe

Recipe by Chef Enoch Roshan, Morgan Stanley EDR (Restaurant Associates)

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