Lemon Blueberry Bliss
Your cooked and cooled rice will never be the same! Bursts of blueberry and flecks of lemon zest bring each grain to life in a delectable summer dessert.
| 1 cup | sugar | 250 mL |
| 2 | large eggs plus 2 egg yolks | 2 |
| 2/3 cup | lemon juice | 150 mL |
| 1 tbsp | finely grated lemon zest | 15 mL |
| 1/2 cup | butter, softened | 125 mL |
| 3 cups | cooked medium grain rice | 750 mL |
| 2/3 cups | whipping cream, divided | 150 mL |
| 1 cup | blueberries | 250 mL |
Combine sugar, eggs, egg yolks, lemon juice and lemon zest in 2-quart saucepan. 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 whipped cream. Alternate layers of blueberries and rice pudding in parfait glasses. Garnish with whipped cream and blueberries.
Makes 8 Servings.
Source www.riceinfo.com
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