Recipes: Dessert

Fresh Oregon Blueberry Coconut Milk Rice Pudding

There is nothing better than a bowl of comforting rice pudding, unless it’s a rice pudding that includes fresh Oregon blueberries. This lovely dessert is rich and creamy, slightly spiced and filled with plump, juicy Oregon blueberries for a luscious twist on a classic dessert.


  • 1 15-ounce can full fat coconut milk

  • 1 cup water

  • ½  cup Jasmine Rice

  • ½ cup sugar

  • 2 whole cloves

  • 1 teaspoon ground cardamom

  • 8 ounces fresh Oregon blueberries

  • ¼ cup heavy cream to finish the pudding

  • ½ cup toasted sweetened flaked coconut and fresh blueberries, for garnish


  • In a medium size pot over medium heat add the coconut milk, water, sugar, whole cloves, cardamom, jasmine rice and stir.
  • Bring to a boil and then turn the heat down, partially cover and simmer for 25 minutes, stirring frequently so the rice doesn’t stick. 
  • Remove the cover and stir the rice pudding. Continue to simmer on low heat for another 15-20 minutes (stirring frequently) or until the rice is soft and the pudding has slightly thickened.
  • Take the pudding off the heat and stir in the heavy cream and blueberries.
  • Let the pudding rest for five minutes before serving.
  • Garnish with toasted sweetened flaked coconut and additional fresh blueberries.

This pudding can be stored covered in the refrigerator for up to 3-5 days. Reheat with a little water to thin out the pudding.