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.

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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
  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.
  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.