Lemon Blueberry Rice Pudding Parfait

Name: Lemon Blueberry Rice Pudding Parfait
Yield: Makes 8 servings.
Ingredients: 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

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

Yield

Makes 8 servings.

Ingredients

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

Directions

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.

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