Blueberry walnut rice parfait
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Success Rice, prepared according to package directions |
| 2 | cups | Milk |
| ¾ | cup | Sugar |
| 1½ | teaspoon | Vanilla |
| 1 | cup | Whipping cream, whipped |
| ½ | cup | Finely chopped California walnuts |
| Mint leaves | ||
| 1 | pack | Frozen blueberries (16 oz) |
| 1½ | cup | Water, divided |
| 1 | cup | Sugar |
| 4 | tablespoons | Cornstarch |
Directions
Combine rice, milk and sugar in a 2-quart saucepan; cook over medium heat until thick and creamy, about 10 minutes, stirring frequently.
Remove from heat; cool. Stir in vanilla and whipped cream. Fold in walnuts.
Combine blueberries, 1¼ cup water and sugar in medium saucepan.
Bring to a boil and cook for 15 minutes. Combine cornstarch and remaining water in a small dish, making a paste. Add to blueberries, stirring until thickened. Cool to room temperature. In a parfait glass, alternate layers of blueberries and rice pudding. Garnish with mint leaves. Submitted By MICHAEL ORCHEKOWSKI On 08-12-95