Rice pudding with blueberries
Yield: 6 Servings
Ingredients:
- 3/4 c Rice short-grain
- 4 c Milk
- 1/2 c Sugar Nutmeg
- 1 c Blueberries fresh
- 1/2 c Cream heavy
- 1 ts Vanilla extract
Instructions:
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
