Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked rice |
| 1 cup | Milk |
| 1 cup | Whipping cream |
| ¼ cup | Sugar |
| 2 \N | Egg yolks; beaten |
| 1 tablespoon | Butter |
| 1 teaspoon | Vanilla extract |
| 1 cup | Fresh or frozen blueberries |
| 1 cup | Fresh or frozen raspberries |
In a saucepan, simmer rice, milk,cream and sugar, uncovered, for 20 minutes, stirring frequently. Remove from heat. Stir a small amount into egg yolks; return all to pan. Bring to a boil; cook and stir for 2 minutes.
Remove from heat; stir in butter and vanilla. Cool. Spoon half of the blueberries into five parfait glasses. Top with half of the pudding mixture and half of the raspberries. Repeat layers. Top with whipped cream and toasted almonds if desired.
NOTES : "From Big Rock, Virginia, Mrs. Fred Stacy suggests, 'Bright berries make this rice pudding perfectly patriotic.'" Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #687 by NGavlak@... on Jul 23, 1997