“Rice to the Rescue!” Recipe Contest Winner - Mildred Peterson Yield: Makes 8 servings.

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.

Meal Part: Dessert   Preparation: Quick and Easy   Special Diets: Gluten-Free   Main Ingredient: Fruit, Eggs   Cuisine Type: American

Nutrition Facts Calories 398   % Daily Value* Total Fat 21g Cholesterol 161mg Sodium 150mg Total Carbohydrate 49g Dietary Fiber 1g Protein 5g