• 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.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.

RecID 11040

nutrition information per serving

398 calories; 21g total fat; 161mg cholesterol; 150mg sodium; 49g carbohydrates; 1g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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