Ingredients

1 cup sugar

2 large eggs plus 2 egg yolks

⅔ cups lemon juice

1 tbsp. finely grated lemon zest

½ cup butter, softened

3 cups Lundberg^®California White Arborio Rice, cooked 

⅔ cup whipping cream, whipped and divided

1 cup blueberries 

Preparation

Combine sugar, eggs, egg yolks, lemon juice and lemon zest in a 2-quart suacepan. 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.

Recipe adapted from USA Rice Federation