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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.61 Kcal (1372 kJ) | ||
| Calories from fat | 116.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.94g | 20% | |
|---|---|---|---|
| Cholesterol | 105.44mg | 35% | |
| Sodium | 58.13mg | 2% | |
| Potassium | 271.63mg | 6% | |
| Total Carbs | 46.35g | 15% | |
| Sugars | 29.3g | 117% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 7.39g | 15% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 1.5mg | 8% | |
| Calcium | 98.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 125.1 Kcal (524 kJ) | ||
| Calories from fat | 44.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 20% | |
|---|---|---|---|
| Cholesterol | 40.26mg | 35% | |
| Sodium | 22.2mg | 2% | |
| Potassium | 103.72mg | 6% | |
| Total Carbs | 17.7g | 15% | |
| Sugars | 11.19g | 117% | |
| Dietary Fiber | 1.62g | 17% | |
| Protein | 2.82g | 15% | |
| Vitamin C | 3.5mg | 15% | |
| Iron | 0.6mg | 8% | |
| Calcium | 37.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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