Ingredients

1 ½ cup Lundberg Family Farms White Arborio Rice 

2 ¼ cups water 

2 cups blueberries, divided 

1 ½ cup white sugar, divided 

1 cup lemon juice, divided 

2/3 cup whipping cream 

½ cup butter, softened 

1 Tbsp. lemon zest 

1/8 tsp. sea salt 

2 large eggs, plus two egg yolks 

Preparation

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.  

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. 

Whip the cream until stiff peaks form and fold 1 cup whipped cream into chilled rice mixture. 

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. 

To serve, alternate layers of the remaining 1 cup blueberries, blueberry sauce, and rice pudding.  Garnish with whipped cream and blueberry chutney. 

Recipe adapted from USA Rice Federation.