Blueberry-Spice Rice Pudding

A tasty take on traditional bangbelly, a rich fruit & spice rice pudding., this version uses fresh tangy blueberries. What's great is that it uses up leftover cooked brown rice! 

Prep Time:  5 minutes
Cook Time: 40 minutes
Yield: 8 Servings


  • 1 cup cooked brown rice
  • 2 cups blueberries
  • 1 cup fat free half and half
  • ½ cup egg substitute
  • 2 TB molasses
  • 1 TB dark brown sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1/4 tsp cinnamon
  • Pinch nutmeg
  • Pinch salt
  • ½ cup fat free lemon yogurt


Preheat oven to 350. Spray a 1 ½ qt glass casserole (or 6”x10” glass pan) with butter flavored cooking spray. Combine all ingredients but yogurt in a large bowl. Pour into casserole and bake, uncovered, for 40 minutes or until lightly browned and set. Let cool, cover, and chill. Serve each wedge with 1 TB lemon yogurt.


You could also bake these in individual ramekins to shorten the cooking time and make for a cute presentation.