Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Cooked rice

  2. 1 cup 237ml Milk

  3. 1 cup 237ml Whipping cream

  4. 1/4 cup 49g / 1.7oz Sugar

  5. 2 Egg yolks - beaten

  6. 1 tablespoon 15ml Butter

  7. 1 teaspoon 5ml Vanilla extract

  8. 1 cup 237ml Fresh or frozen blueberries

  9. 1 cup 237ml Fresh or frozen raspberries

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Top with half of the pudding mixture and half of the raspberries. Repeat layers.

  4. Top with whipped cream and toasted almonds if desired.

  5. NOTES : "From Big Rock, Virginia, Mrs. Fred Stacy suggests, 'Bright berries make this rice pudding perfectly patriotic.'"


Send feedback