Feed Me That logoWhere dinner gets done
previousnext


Title: Stars and Stripes Parfaits
Categories: Dessert Taste
Yield: 5 Servings

2cCooked rice
1cMilk
1cWhipping cream
1/4cSugar
2 Egg yolks; beaten
1tbButter
1tsVanilla extract
1cFresh or frozen blueberries
1cFresh or frozen raspberries

In a saucepan, simmer rice, milk,cream and sugar, uncovered, for 20 minutes, stirring frequently. Remove from heat. Stir a small amount into egg yolks; return all to pan. Bring to a boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool. Spoon half of the blueberries into five parfait glasses. Top with half of the pudding mixture and half of the raspberries. Repeat layers. Top with whipped cream and toasted almonds if desired.

NOTES : "From Big Rock, Virginia, Mrs. Fred Stacy suggests, 'Bright berries make this rice pudding perfectly patriotic.'" Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Taste of Home, June/July, 1997

previousnext