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Lemon Blueberry Rice Pudding Parfait


8 servings


Blueberries and lemon team up in this light, creamy rice pudding that’s a perfect ending to a great meal.

Medium Grain, Long Grain

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  • 1 cup (250 mL) granulated sugar

  • 2 eggs

  • 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


Step 1

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


Step 2

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.


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