Blueberry Rice Pudding

Description
Makes 6 servings.

Ingredients

 * 1 1/2 cups cooked rice
 * 2 cups half and half
 * 3 eggs
 * 1 teaspoon vanilla extract
 * 1/2 cup Sugar
 * 1/8 teaspoon salt
 * 2 cups fresh or frozen blueberries
 * whipped cream for garnish

Directions

 * 1) Portion 1/4 cup rice into 6 greased custard cups.
 * 2) Beat half and half, eggs, vanilla, Sugar and salt in medium bowl.
 * 3) Fill custard cups equally with custard mixture.
 * 4) Place cups in large shallow pan containing 1 inch hot water.
 * 5) Bake at 375 degrees 30 to 40 minutes or until knife inserted near center comes out clean.
 * 6) Let cool 10 minutes; then unmold.
 * 7) Puree blueberries in food processor or blender.
 * 8) Top custard with pureed blueberries; garnish with whipped cream.