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Source: USA Rice Federation

Lemon Blueberry Bliss
Blueberries and lemons are made for each other — and both taste great with sweet rice pudding. Layering the berries and the pudding in decorative glasses simply adds to the pleasure.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
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1 cup sugar
2 large eggs plus 2 large egg yolks
2/3 cup lemon juice
1 tablespoon finely grated lemon zest
3 cups cooked medium-grain rice
1/2 cup unsalted butter, softened
2/3 cup heavy cream, whipped (about 1 1/3 cups whipped)
1 cup blueberries




In a 2-quart saucepan, stir together the sugar, eggs, egg yolks, lemon juice and lemon zest and cook, stirring, for 8 to 10 minutes over medium-low heat until thick and creamy. Remove the pan from the heat and stir in the rice and butter. Set the pudding aside to cool and when at room temperature.


Fold the 1 cup of the whipped cream into the cooled pudding. Spoon it into each of 8 parfait or dessert glasses, layering the pudding with the blueberries. Top each with a dollop of the remaining whipped cream.


Per Serving: 398 calories; 21 g fat; 150 mg sodium; 49 g carbohydrate; 1 g fiber; 5 g protein


Courtesy "Rice to the Rescue!" contest winner: Mildred Peterson






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