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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

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