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
Portion 1/4 cup rice into 6 greased custard cups. Beat half and half, eggs, vanilla, sugar and salt in medium bowl. Fill custard cups equally with custard mixture. Place cups in large shallow pan containing 1 inch hot water. Bake at 375 degrees 30 to 40 minutes or until knife inserted near center comes out clean. Let cool 10 minutes; then unmold.

Puree blueberries in food processor or blender. Top custard with pureed blueberries; garnish with whipped cream.