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Lavender blueberry rice pudding

Jui Kulkarni
A colorful twist to the humble rice pudding. Lavender and blueberry infused pudding has floral, fruity and minty taste all at once.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 8 servings


  • 1 cup of rice 200gm
  • 3 cup of sugar 200gm
  • 2 cups of coconut milk 500ml
  • 1 cup blueberry 200gm
  • 1 tbsp of lavender buds
  • 4 cup water
  • 1 tbsp cardamom powder


  • In a saucepan, add water, blueberries and lavender buds.
  • Cook this on medium for 5 mins, then add 1 cup sugar. Let the blueberries cook and thicken.
  • Once thick, turn off the flame and let it cool. The compote is ready.
  • Meanwhile, cook rice in 2 cups of water. Add more water if needed. The rice should be runny and fully cooked.
  • Once the rice looks cooked, add milk and sugar to it.
  • Stir until the mixture comes together.
  • Adjust the sweetness and pour in some milk if the mixture is too thick.
  • Add cardamom powder or 2 cardamom pods.
  • Let the pudding/kheer cool down.
  • Once both are cooled down, serve in bowls and then add blueberry lavender compote.


If you feel the pudding is not thick, grind fresh coconut and add it to the pudding.
You can also add coconut flour to thicken the pudding/kheer