Recipe courtesy of Ronnie Woo

Vanilla Rice Pudding with Blackberry Compote

This creamy rice pudding is made using leftover rice, so you can cut your cook time in half. The blackberry compote can be served chilled, warm or at room temperature. The syrup will thicken as it cools. The compote is also delicious spooned over vanilla ice cream.
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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
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1 1/2 cups blackberries (about 8 ounces)

1/4 cup sugar

1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated zest

Rice Pudding:

3 cups cooked and cooled long-grain rice

1 cup heavy cream

1/2 cup whole milk

3 tablespoons sugar

2 teaspoons pure vanilla bean paste

Kosher salt


  1. For the compote: Combine the blackberries, sugar, lemon juice and zest in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the juice starts to thicken and coats the back of a spoon, about 9 minutes. Remove from the heat, transfer to a medium heatproof bowl and let cool slightly, about 10 minutes.
  2. Meanwhile, make the pudding: Combine the rice, cream, milk and sugar in a medium heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until almost all the liquid is absorbed and the pudding has a porridge-like consistency, about 5 minutes. Remove from the heat and add the vanilla bean paste and a pinch of salt, stirring to combine.
  3. Divide the rice among 4 bowls and spoon the blackberry compote over the top. Serve immediately. 

Cook’s Note

If the pudding becomes too thick, thin it out with a few teaspoons of whole milk.

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