Recipe By : Taste of Home, June/July, 1997
Serving Size : 5 Preparation Time :0:00
Categories : Desserts Taste Of Home
Amount Measure Ingredient -- Preparation Method
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2 cups cooked rice
1 cup milk
1 cup whipping cream
1/4 cup sugar
2 egg yolks -- beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
In a saucepan, simmer rice, milk,cream and sugar, uncovered, for 20 minutes,
stirring frequently. Remove from heat. Stir a small amount into egg yolks;
return all to pan. Bring to a boil; cook and stir for 2 minutes. Remove from
heat; stir in butter and vanilla. Cool. Spoon half of the blueberries into
five parfait glasses. Top with half of the pudding mixture and half of the
raspberries. Repeat layers. Top with whipped cream and toasted almonds if
desired.
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NOTES : "From Big Rock, Virginia, Mrs. Fred Stacy suggests, 'Bright berries
make this rice pudding perfectly patriotic.'"
