Difference between revisions of "Blueberry Rice Pudding"
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* [[whipped cream]] for garnish | * [[whipped cream]] for garnish | ||
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# Portion 1/4 cup [[rice]] into 6 greased custard cups. | # Portion 1/4 cup [[rice]] into 6 greased custard cups. | ||
# Beat half and half, [[egg]]s, [[vanilla]], [[Granulated sugar|Sugar]] and [[salt]] in medium bowl. | # Beat half and half, [[egg]]s, [[vanilla]], [[Granulated sugar|Sugar]] and [[salt]] in medium bowl. | ||
Latest revision as of 08:04, 14 July 2012
Description
Makes 6 servings.
Ingredients
- 1 1/2 cups cooked rice
- 2 cups half and half
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Sugar
- 1/8 teaspoon salt
- 2 cups fresh or frozen blueberries
- whipped cream for garnish
Procedures
- Portion 1/4 cup rice into 6 greased custard cups.
- Beat half and half, eggs, vanilla, Sugar and salt in medium bowl.
- Fill custard cups equally with custard mixture.
- Place cups in large shallow pan containing 1 inch hot water.
- Bake at 375 degrees 30 to 40 minutes or until knife inserted near center comes out clean.
- Let cool 10 minutes; then unmold.
- Puree blueberries in food processor or blender.
- Top custard with pureed blueberries; garnish with whipped cream.
