Description Edit

Makes 8 servings.

Ingredients Edit

Directions Edit

  1. Combine Sugar, eggs, egg yolks, lemon juice and lemon zest in 2-quart saucepan.
  2. Cook over medium-low heat until thick and creamy (8 to 10 minutes), stirring constantly.
  3. Remove from heat; stir in butter and rice. Cool. Fold in 1 cup whipped cream.
  4. Alternate layers of blueberries and rice pudding in parfait glasses.
  5. Garnish with whipped cream and blueberries.
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