Rice pudding with blueberries

Yield: 6 Servings

Measure Ingredient
¾ cup Rice, short-grain
4 cups Milk
½ cup Sugar
\N \N Nutmeg
1 cup Blueberries, fresh
½ cup Cream, heavy
1 teaspoon Vanilla extract

Combine the rice and milk in a saucepan or in the top of a double boiler and cook until very soft, about 45 minutes. Stir in sugar and nutmeg. Cool slightly. Fold in blueberries. Whip the cream and vanilla together. Pour the pudding into a broilerproof dish and top with whipped cream. Place under the broiler and brown top slightly.

Sprinkle a few additional berries on top if you like. Serve at once.

Source: Lee Bailey's California Wine Country Cooking recipe : from Schramsberg Vineyards & Cellars : per Sallie Austin Krebs

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