Stars and Stripes Parfaits Recipe

Stars and Stripes Parfaits Recipe photo by Taste of Home

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From Big Rock, Virginia, Mrs. Fred Stacy suggests, "Bright berries make this rice pudding perfectly patriotic."

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Stars and Stripes Parfaits Recipe

Prep: 30 min. + cooling

Yield: 5 Servings

30 30

Ingredients

2 cups cooked rice
1 cup milk
1 cup heavy whipping cream
1/4 cup sugar
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries

Directions

In a saucepan, simmer rice, milk, cream and sugar, uncovered, for 20 minutes, stirring frequently. Remove from the 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. Yield: 5 servings.

Nutritional Facts 1 serving (1 each) equals 389 calories, 24 g fat (14 g saturated fat), 163 mg cholesterol, 69 mg sodium, 39 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Stars and Stripes Parfaits in Taste of Home June/July 1997, p67