Ingredients

  • 1 12
    cups
  • 2 14
    cups
    water
  • 2
    cups
    blueberries, divided
  • 1 12
    cups
    white sugar, divided
  • 1
    cups
    lemon juice, divided
  • 23
    cups
    whipping cream
  • 12
    cups
    butter, softened
  • 1
    tbsp
    lemon zest
  • 18
    tsp
    sea salt
  • 2
    large eggs
  • 2
    egg yolks

Nutrition Facts

Serving Size: 1 Cup
Serves: 8
Amount Per Serving
Calories: 450
% Daily Value*
Total Fat: 22g 28%
Saturated Fat: 13g
Trans Fat: 0g
Cholesterol: 185mg 62%
Total Carbohydrate: 60g 22%
Dietary Fiber: 1g 4%
Sugars: 32g 64%
Protein: 8g 16%

Instructions

  1. In a 2 qt. saucepan, bring the Lundberg White Arborio Rice and water to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes. Let steam for 10 minutes.
  2. In another 2 qt. saucepan, combine 1 cup sugar, eggs, egg yolks, sea salt, lemon zest, and 2/3 cup lemon juice. Heat on medium-low and stir constantly for 10 minutes. Remove from heat and add to a large bowl with butter and cooked rice. Chill.
  3. Whip the cream until stiff peaks form and fold 1 cup whipped cream into chilled rice mixture.
  4. Add 1 cup blueberries, ½ cup sugar, and 1/3 cup lemon juice to a 2 qt. saucepan. Heat on low for 10 minutes and stir frequently until the mixture turns into a chunky compote.
  5. To serve, alternate layers of the remaining 1 cup blueberries, blueberry sauce, and rice pudding. Garnish with whipped cream and blueberry chutney.

Similar Recipes

Product White Arborio Rice
Diet Gluten-Free
Dish Dessert
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