Two Brooks Farm Blueberry Crumble Rice Pudding
Brittany Furbee
6
American
dessert
Ingredients
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- 1 vanilla bean
- ½ cup Two Brooks Farm White Rice Grits
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 3½ cups whole milk
- ¼ cup heavy whipping cream
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- 2 cups fresh blueberries, divided
- ½ cup maple syrup
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ½ tablespoon cornstarch
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- ½ cup flour
- ½ cup old-fashioned oats
- ½ cup pecan pieces
- ¼ cup brown sugar
- 2 teaspoons salt
- 5 tablespoons melted butter
Directions
Make the rice pudding: Using a sharp knife, split the vanilla bean and scrape all the vanilla seeds out from the inside. Place scraped seeds and empty vanilla bean pod into a medium saucepan, along with rice grits, sugar, salt, milk, and heavy whipping cream.
Bring to a simmer over medium heat. Reduce to medium low and cook for 40 minutes, stirring often to prevent sticking. Chill rice pudding for 4 hours before serving.
Make the blueberry compote: In a small saucepan, combine 1 cup blueberries, maple syrup, lemon juice, and salt. Cook over medium heat for 10 minutes. In a small bowl, combine 1 tablespoon water and cornstarch. Add cornstarch mixture and remaining blueberries and cook for 5 minutes more, stirring frequently. Set aside and allow to cool.
Make the crumble topping: Preheat oven to 350 degrees. In a large bowl, combine flour, old-fashioned oats, pecans, brown sugar, salt, and butter. Spread mixture on a baking sheet lined with parchment paper. Bake until edges start to brown, about 20 minutes. Remove from oven and set aside to cool.
To serve, scoop rice pudding into a small bowl and top with blueberry compote and crumble topping.