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Blueberry Rice Pudding

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  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.

See also Edit

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