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Stars and Stripes Parfaits Recipe

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Stars and Stripes Parfaits Recipe
Stars and Stripes Parfaits Recipe photo by Taste of Home
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Stars and Stripes Parfaits Recipe

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5 1 1
Publisher Photo
From Big Rock, Virginia, Mrs. Fred Stacy suggests, "Bright berries make this rice pudding perfectly patriotic."
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + cooling

Ingredients

  • 2 cups cooked rice
  • 1 cup 2% milk
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 2 large egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • Sweetened whipped cream and toasted chopped almonds, optional

Directions

In a heavy saucepan, combine rice, milk, cream and sugar; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until rice is soft, about 20 minutes, stirring frequently.
Remove from heat. In a small bowl, stir a small amount into egg yolks; return all to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely.
Layer half of the blueberries, half of the pudding mixture and half of the raspberries in six parfait glasses. Repeat layers. Refrigerate until serving. If desired, top with whipped cream and almonds. Yield: 6 servings.
Originally published as Stars and Stripes Parfaits in Taste of Home June/July 1997, p67

Nutritional Facts

1 parfait: 319 calories, 19g fat (12g saturated fat), 115mg cholesterol, 49mg sodium, 33g carbohydrate (15g sugars, 2g fiber), 5g protein.

  • 2 cups cooked rice
  • 1 cup 2% milk
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 2 large egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • Sweetened whipped cream and toasted chopped almonds, optional
  1. In a heavy saucepan, combine rice, milk, cream and sugar; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until rice is soft, about 20 minutes, stirring frequently.
  2. Remove from heat. In a small bowl, stir a small amount into egg yolks; return all to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely.
  3. Layer half of the blueberries, half of the pudding mixture and half of the raspberries in six parfait glasses. Repeat layers. Refrigerate until serving. If desired, top with whipped cream and almonds. Yield: 6 servings.
Originally published as Stars and Stripes Parfaits in Taste of Home June/July 1997, p67

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MissJR User ID: 6189647 43402
Reviewed Sep. 6, 2011

"I love this recipe and made this with black berries and strawberries. It is colorful!"

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