Creamy Blueberry Rice Pudding

Sometimes the sweet tooth hits us hard, and we need a dessert STAT. At times like these, when we find ourselves restricted by quarantine, we need to get creative, or in this case, kiri-ative!

That is why we at What Women Want… Magazine collaborated with Kiri and created the #Kiri_ativeChallenge. Our favorite foodies set each other off on deliciously creative adventures, where each foodie received a basket from us at What Women Want… Magazine and Kiri, containing ingredients which they must stick to while creating their all new recipes.

Asmaa from @the_devil_wears_an_apron was challenged by What Women Want… Magazine and Kiri, kicking off this challenge with a most delicious dessert that will satisfy your sweet tooth with its creamy goodness. Here’s how she did it.

Creamy Blueberry Rice Pudding (cool and baked)


½ cup rice


Cinnamon (optional)

4 tbsp sugar

1 tsp vanilla

Kiri cheese

4 cups milk

For Berry Sauce:

¼ cup mixed berries jam

1 tsp cornstarch dissolved in water

Fresh berries


Pour milk into pan, reserving a cup for later. Add rice and bring to a boil. Once the mixture is boiling, lower the heat to medium low, stirring continually. When the rice cooks and the mixture thickens, add the reserved cup of milk, as well as the sugar, vanilla, and cinnamon. Start adding your Kiri cheese to your mixture, add three in total. Stir until cheese is completely melted and mixture is creamy and keep on low heat, as you make the blackberry sauce, until it thickens.

Prepare the blackberry sauce by combining blackberries with two tablespoons of berry jam, a little water and a teaspoon of starch. When it boils, lower the heat and let it reduce.

When the rice pudding is thick and ready to go, pour half of it into oven-safe ramekins and put into an oven pre-heated at 180 degrees. Wait for the rice pudding to get some color, you can turn on the grill part of the oven to ensure a golden crust. Then once out of the oven you can add half of the blackberry sauce.

Pour the remaining half of the sauce into the remaining rice pudding mixture and mix them well. Pour that mixture into bowls and place in the fridge to set.

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