Lemon Blueberry Bliss Rice Pudding
"Rice to the Rescue!" Recipe Contest Winner - Mildred Peterson
-
Servings8
Ingredients
- 1 cup sugar
- 2 large eggs
- 2 egg yolks
- 1 tablespoon lemon zest
- ⅔ cup lemon juice
- ½ cup butter, softened
- 3 cups cooked medium grain rice
- 1 cup blueberries
- ⅔ cup whipping cream, whipped and divided
Directions
- Combine sugar, eggs, egg yolks, lemon zest and lemon juice 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.
Nutrition Facts
- Calories 433
- Total Fat 25g
- Cholesterol 52mg
- Sodium 865mg
- Carbohydrates 29g
- Dietary Fiber 1g
- Protein 21g
