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Rice Pudding With Blueberries

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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)
----------------------------------------------
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


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