Recipe - Rice Pudding With Blueberries

Three fourths cup Rice, shortgrain
4 cup Milk
One half cup Sugar
Nutmeg
1 cup Blueberries, fresh
One half cup Cream, heavy
1 teaspoon Vanilla extract

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