Rice Pudding with Maine Blueberries and Maple Syrup Drizzle

1. 1

   Combine the milk, rice, and salt in a saucepan over medium heat.

2. 2

   Simmer for about 30 minutes, or until the rice is tender.

3. 3

   Combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg in a bowl.

4. 4

   When the rice is done, stir the blueberries and the sugar and egg mixture into the hot rice mixture in the pot.

5. 5

   Cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens.

6. 6

   Remove from the heat and let cool.

7. 7

   When the rice mixture has cooled, combine the cream and the remaining 1 tablespoon sugar in a large mixing bowl.

8. 8

   Using a handheld electric mixer, beat until soft peaks form.

9. 9

   Fold into the cooled rice mixture.

10. 10

    Spoon the mixture into 6 (4-ounce) custard cups, cover with plastic wrap, and refrigerate for at least 1 hour.

11. 11

    Serve chilled, drizzled with maple syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.