Rice pudding with blueberries
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Rice, short-grain |
| 4 | cups | Milk |
| ½ | cup | Sugar |
| Nutmeg | ||
| 1 | cup | Blueberries, fresh |
| ½ | cup | Cream, heavy |
| 1 | teaspoon | Vanilla extract |
Directions
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