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Lemon Blueberry Bliss“Rice to the Rescue!” Recipe Contest Winner - Mildred Peterson
Yield: Makes 8 servings.

• 1 cup sugar
• 2 large eggs plus 2 egg yolks
• 2/3 cup lemon juice
• 1 tablespoon finely grated lemon zest
• 1/2 cup butter, softened
• 3 cups cooked medium grain rice
• 2/3 cup whipping cream, whipped and divided
• 1 cup blueberries

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

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.

Nutrition Facts
Calories 398   
Total Fat 21g 
Cholesterol 161mg 
Sodium 150mg 
Total Carbohydrate 49g 
Dietary Fiber 1g 
Protein 5g

USA Rice Federation (


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