Recipe courtesy of Emeril Lagasse
2 hr 25 min
20 min
1 hr 30 min
35 min
6 servings


  • 1 quart milk
  • Pinch salt
  • 1/2 cup plus 1 tablespoon sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons uncooked long-grain white rice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/2 cup dried blueberries
  • 1/2 cup heavy cream
  • Grade A maple syrup, for drizzling


Combine the milk, rice, and salt in a saucepan over medium heat. Simmer for about 30 minutes, or until the rice is tender.

Combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg in a bowl.

When the rice is done, stir the blueberries and the sugar and egg mixture into the hot rice mixture in the pot. Cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.

When the rice mixture has cooled, combine the cream and the remaining 1 tablespoon sugar in a large mixing bowl. Using a handheld electric mixer, beat until soft peaks form. Fold into the cooled rice mixture.

Spoon the mixture into 6 (4-ounce) custard cups, cover with plastic wrap, and refrigerate for at least 1 hour.

Serve chilled, drizzled with maple syrup.

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