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