| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Dairy | California | Desserts, Fruits | 6 | Servings |
INGREDIENTS
| 3/4 | c | Rice, short-grain |
| 4 | c | Milk |
| 1/2 | c | Sugar |
| Nutmeg | ||
| 1 | c | Blueberries, fresh |
| 1/2 | c | Cream, heavy |
| 1 | t | Vanilla extract |
INSTRUCTIONS
Combine the rice and milk in a saucepan or in the top of a double boiler and cook until very soft, about 45 minutes. Stir in sugar and nutmeg. Cool slightly. Fold in blueberries. Whip the cream and vanilla together. Pour the pudding into a broilerproof dish and top with whipped cream. Place under the broiler and brown top slightly. Sprinkle a few additional berries on top if you like. Serve at once. Source: Lee Bailey's California Wine Country Cooking recipe : from Schramsberg Vineyards & Cellars : per Sallie Austin Krebs From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 315
Calories From Fat: 100
Total Fat: 11.4g
Cholesterol: 40.2mg
Sodium: 84.5mg
Potassium: 262.7mg
Carbohydrates: 48.6g
Fiber: 2.1g
Sugar: 27.4g
Protein: 7.5g