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Breakfast recipe · from the recipe book

Overnight Vanilla Rice Pudding with Berries

A thick, cool vanilla rice pudding with a tangy yogurt finish and soft blueberries folded through, made the night before for an easy breakfast.

Overnight Vanilla Rice Pudding with Berries

Ingredients

  • ⅔ cup120 gLong-grain white rice, dryrinsed
  • 1 cup240 gWater
  • 3 cups (710 ml)730 gMilk, 2%
  • ¼ cup50 gGranulated sugar
  • ⅛ tsp1 gSalt
  • 2½ tsp10 gVanilla extract
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 cup150 gBlueberriesrinsed and patted dry

Steps

  1. Rinse the rice in a sieve under cold water until the water runs mostly clear, then drain well.
  2. In a medium heavy pot, bring the water and the rice to a boil over medium-high heat, then lower the heat and simmer, uncovered, until the water is mostly absorbed, about 8 minutes.
  3. Stir in the milk, the sugar and the salt. Bring back to a gentle simmer over medium-low heat.
  4. Simmer, stirring often and scraping the bottom so it doesn't stick, until the rice is very tender and the pudding is thick and creamy, 25 to 30 minutes.
  5. Take the pot off the heat and stir in the vanilla.
  6. Spread the pudding in a shallow container, press plastic wrap onto the surface, and cool 20 minutes at room temperature, then chill in the fridge at least 3 hours or overnight, until cold and set.
  7. Just before serving, stir the Greek yogurt into the cold pudding until smooth and silky.
  8. Gently fold in the blueberries and spoon the pudding into four bowls.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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