Classic Rice Pudding with Warm Berry Compote

Rice pudding is a wonderful comfort food during pregnancy. The soft texture is pleasantly gentle on the stomach, while the carbohydrates help you feel full and energized. The warm berry compote adds a lovely, fruity note.

Ingredients

For 2 to 3 portions you will need:

• 125 g short-grain rice (pudding rice)
• 500 ml pasteurized milk (or a plant-based alternative)
• 1 pinch of salt
• 1 tsp vanilla extract or vanilla sugar
• 300 g mixed berries (frozen or fresh)
• 1 tbsp maple syrup or sugar

Preparation

1. Pour the milk, salt, and vanilla into a pot and bring it to a brief boil.
2. Stir in the rice and reduce the heat to a very low setting.
3. Let the rice simmer gently with the lid on for about 30 minutes, stirring occasionally.
4. Meanwhile, warm the berries and maple syrup in a small pot until they are soft.
5. Serve the finished rice pudding in bowls and top it with the warm compote.

Good to know

Rice pudding stores beautifully in the fridge for the next day. It often tastes just as good cold and makes a wonderful, quick snack when you are hungry. You can also easily vary the recipe with other fruits, like stewed apples or pears.

When things feel difficult

If you are experiencing heartburn or strong nausea, you can simply leave out the berry compote, as fruit acid can sometimes be irritating. Plain, lightly sweetened rice pudding is often easier to digest. It also helps to eat smaller portions that are lukewarm rather than piping hot.

Note

For individual questions about nutrition and dietary needs during pregnancy, it is always best to consult your OB/GYN or midwife.