Blueberries, raspberries and rice pudding create a fresh, delicious dessert. The visual impact is perfect for your patriotic picnic or barbeque. Use fresh or frozen berries with the same great results.

2 cups cooked rice
1 cup milk
1 cup whipping cream
1/4 cup sugar
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
Whipped cream, optional garnish

Add the rice, milk, cream and sugar to a saucepan. Stirring frequently, simmer over low heat for 20 minutes. Remove from heat. Temper the egg yolks by stirring a small amount of the rice into the egg yolks, you want to warm the yolks without cooking them. Add the tempered yolks to the rice. Increase the heat and bring to a boil, stirring constantly. Cook for 2 minutes.

Remove the cooked rice pudding from heat; stir in the butter and vanilla. Allow to cool.

You’ll want 5 parfait glasses or a pretty, tall clear glass serving bowl.

Spoon half of the blueberries into the bottom of your glasses or bowl. Top with half of the pudding mixture. Top the pudding mixture with half of the raspberries. Repeat the layers. Top with whipped cream and a few berries if desired.

Yield: 5 servings.

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