Title: Rice Pudding with Blueberries
Categories: Dessert
Yield: 6 Servings

3/4	c	Short-grain rice (pearl)
4	c	Milk
1/2	c	Sugar
		Grating of nutmeg
1	c	Fresh blueberries
1/2	c	Heavy cream
1	ts	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; ISBN# 0-517-57450-0 recipe from Schramsberg Vineyards & Cellers

From: Sallie Austin

previous

next