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Blueberry Chai Spice Rice Pudding

Blueberry Chai Spice Rice Pudding

4 x 1 cup portions


  • ½ cup (100 g) Medium or short grain rice
  • 1 tsp (5 ml) Coconut oil or salted butter
  • 2 cups (480 ml) Water
  • 1 can (400 ml) Coconut milk
  • cup (65 g) Granulated sugar
  • 1 Tbsp (15 ml) Fresh ginger, grated (or ½ tsp dry)
  • ½ tsp (2.5 ml) Cinnamon powder
  • 3 Green cardamom pods
  • 1 Star anise pod
  • ½ tsp (2.5 ml) Ground coriander seed
  • ½ tsp (pinch) Salt
  • 1½ cups (225g) BC Blueberries, fresh or thawed frozen, divided
  • 3 Tbsp (45 ml) Fresh orange or mango juice
  • 1 tsp (5 ml) Pure vanilla extract
  • ½ cup (35 g) Fresh mango, diced
  • 2 Tbsp (15 g) Toasted coconut ribbons


  • In a saucepan on a medium high heat, melt the coconut oil. Add rice and cook for a few minutes stirring constantly.
  • Add the water, coconut milk, sugar, ginger, cinnamon, cardamom, star anise, coriander and salt. Bring to a boil, and cook for around 20 minutes, stirring frequently – until it has become very bubbly and thick. Reduce heat and stir constantly as the pudding thickens further and rice becomes cooked through – around another 5 minutes.  
  • Once the rice is cooked, remove from heat and remove cardamom pods and star anise. Add 1 cup of the blueberries, fresh orange juice and vanilla extract and stir for another 2 minutes.
  • Serve warm or cold topped with the remaining blueberries, mango and toasted coconut, if desired.