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.