1. In a saucepan over a medium heat, pour the milk and add in the cinnamon. Bring to a boil.

2. Lower the heat, stir in the rice and rosewater. Simmer for 25 to 30 minutes, stirring continuously. Stir in the sugar and raisins. Continue to cook for 5 minutes.

3. In a small saucepan, place the blueberries, 2 tablespoons of sugar, and lemon. Heat gently until the blueberries start to pop and release their juice. Simmer for 2 to 3 minutes.

4. To serve, divide the rice pudding into four bowls and top with blueberry compote.