Ingredients

• 1 ¹⁄₂

  cups
  White Arborio Rice suggested substitutions
• 2 ¹⁄₄

  cups
  water
• 2

  cups
  blueberries, divided
• 1 ¹⁄₂

  cups
  white sugar, divided
• 1

  cups
  lemon juice, divided
• ²⁄₃

  cups
  whipping cream
• ¹⁄₂

  cups
  butter, softened
• 1

  tbsp
  lemon zest
• ¹⁄₈

  tsp
  sea salt
• 2
  large eggs
• 2
  egg yolks

Instructions

1. In a 2 qt. saucepan, bring the Lundberg White Arborio Rice and water to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes. Let steam for 10 minutes.
2. In another 2 qt. saucepan, combine 1 cup sugar, eggs, egg yolks, sea salt, lemon zest, and 2/3 cup lemon juice. Heat on medium-low and stir constantly for 10 minutes. Remove from heat and add to a large bowl with butter and cooked rice. Chill.
3. Whip the cream until stiff peaks form and fold 1 cup whipped cream into chilled rice mixture.
4. Add 1 cup blueberries, ½ cup sugar, and 1/3 cup lemon juice to a 2 qt. saucepan. Heat on low for 10 minutes and stir frequently until the mixture turns into a chunky compote.
5. To serve, alternate layers of the remaining 1 cup blueberries, blueberry sauce, and rice pudding. Garnish with whipped cream and blueberry chutney.