Lemon Blueberry Rice Pudding Parfait
Blueberries and lemon team up in this light, creamy rice pudding that’s a perfect ending to a great meal.
Medium Grain, Long Grain
1 cup (250 mL) granulated sugar
2 egg yolks
2/3 cup (150 mL) lemon juice
1 tbsp (15 mL) finely grated lemon rind
1/4 cup (60 mL) butter, softened
3 cups (750 mL) cooked U.S. rice
1 cup (250 mL) whipping cream, whipped
2 cups (500 mL) blueberries
In a medium saucepan, combine sugar, eggs, egg yolks, lemon juice, and lemon rind. Cook over medium-low heat until thick and creamy (8 to 10 minutes), stirring constantly
Remove from heat; stir in butter and rice. Cool. Fold in 1 cup (250 mL) of the whipped cream. Alternate layers of blueberries and rice pudding in parfait glasses. Garnish with remaining whipped cream and blueberries.
Recipes by riceinfo.com