BLUEBERRY RICE PUDDING

Ingredients

• 1 1/2 cups cooked rice
• 2 cups half and half
• 3 eggs
• 1 teaspoon vanilla extract
• 1/4 cup fructevia
• 1/8 teaspoon salt
• 2 cups fresh or frozen blueberries
• whipped cream for garnish

Directions

• Fill the prepared custard cups with ¼ cup of rice.
• Put half and half, eggs, vanilla, fructevia and salt in medium bowl and beat.
• Use the custard mixture to fill custard cups.
• Put 1 inch of hot water in large shallow pan containing and put in cups.
• Bake for 30 to 40 minutes at 375 degrees or until you can inserted a knife near center it comes out clean.
• Cool for about 10 minutes and then unmold.
• Use a food processor or blender and Puree the blueberries.
• Top custard with pureed blueberries and top this with whipped cream.