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Baked Blueberry Meringue Rice Pudding

Baked Blueberry Meringue Rice Pudding

24 portions



Rice Pudding

  • 4 quarts (4 litres) whole milk
  • 5 1/2 cups (1 kg) long grain rice
  • 1 cup (200 gm) granulated sugar
  • 1 cup (180 gm) dried cranberries or currants
  • 1 cup (225 gm) unsalted butter
  • 4 tsp (8 gm) ground cinnamon
  • 4 tsp (8 gm) ground nutmeg
  • 20 large (900 gm) eggs seperated, room temperature
  • 8 cups (2 litres) light cream / half  & half
  • 16 cups (2.75 kg) BC blueberries, fresh or frozen
  • 1/2 cup (100 gm) granulated sugar
  • 4 Tbsp (40 gm) grated lemon peel


  • 1 tsp (2 gm) cream of tartar
  • 1 1/2 cups (300 gm) granulated sugar
  • 1 cup (100 gm) sliced almonds 



Preheat oven to 350F/180C.
Combine milk, rice, 1 cup of sugar, dried cranberries, butter and spices in a large saucepan. Bring to a boil, reduce heat and simmer over low heat until rice is very tender, stirring often, about 30 minutes.

Butter 4 13x9x2" baking  pans. Whisk egg yolks and crean together, stir into the rice. Pour into the prepared pans, dividing equally. In a large bowl, mix the blueberries, 1/2 cup of sugar and the lemon peel. Sprinkle the blueberry mixture evenly over the top of the rice. Bake until set (50 -60 minutes) checking after 45 minutes. If the blueberries are frozen it may take longer. Remove from oven.

Increase oven temperature to 400F/ 200C.

Beat egg whites with cream of tartar until soft peaks form. Gradually beat in the 1 1/2 cups of sugar, 4 tablespoons at a time, until stiff peaks form. Spoon over the rice pudding, spreading to the edges and swirl into peaks. Sprinkle with almond slices. Bake until meringue is golden, 10 - 12 minutes.