Lemon Blueberry Bliss

Recipe from California Farmer, September 2001.

1 cup sugar

2 large eggs plus 2 egg yolks

2/3 cup lemon juice

1 tablespoon finely grated lemon zest

1/2 cup butter, softened

3 cups cooked rice

2/3 cup whipping cream, whipped and divided

1 cup blueberries

Combine sugar, eggs, egg yolks, lemon juice, and lemon zest in 2-quart saucepan. Cook over medium-low heat until thick and creamy (8 to 10 minutes), stirring constantly. Remove from heat; stir in butter and rice. Cool. Fold in 1 cup whipped cream. Alternate layers of blueberries and rice pudding in parfait glasses. Garnish with whipped cream and blueberries. Makes 8 servings.

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Modified: 20 Sep 2001

Comments to jayoung@ucdavis.edu