Rice Pudding with Maine Blueberries and Maple Syrup Drizzle

Name: Rice Pudding with Maine Blueberries and Maple Syrup Drizzle
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 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

Getting reviews...

Level: Easy
Total: 2 hr 25 min

Prep: 20 min
Inactive: 1 hr 30 min
Cook: 35 min

Yield: 6 servings

Level: Easy
Total: 2 hr 25 min

Prep: 20 min
Inactive: 1 hr 30 min
Cook: 35 min

Yield: 6 servings

Ingredients

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

Directions

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.