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Blueberry Rice Pudding

1 1/2 cups cooked rice
2 cups half-and-half
3 large eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/8 teaspoon salt
2 cups fresh or frozen blueberries
Whipped cream for garnish

1. Portion 1/4 cup rice into 6 greased custard cups.
2. Beat half-and-half, eggs, vanilla, sugar and salt in medium bowl.
3. Fill custard cups equally with custard mixture. Place cups in large shallow pan containing 1-inch hot water.
4. Bake at 375*F for 30 to 40 minutes or until knife inserted near center comes out clean. Let cool 10 minutes; then unmold.
5. Puree blueberries in food processor or blender.
6. Top custard with pureed blueberries; garnish with whipped cream.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.