Bicentennial Rice Pudding

This rice pudding is very patriotic with its red cranberries and blueberries.

Ingredients:

• 1 cup rice, cooked
• 1 cup sugar
• 2 cups milk
• 2 tsp cornstarch
• 1 tsp vanilla
• 1 tsp lemon juice, optional
• 1/2 cup cranberries, dried
• 1 cup fresh blueberries

Directions:

Prepare rice as instructed and cool.  In a saucepan, combine milk, sugar, cornstarch, lemon juice and vanilla.  Bring to simmer until mixture thickens. Cool and chill for 30 minutes. Combine rice and cooled milk mixture, add dried cranberries, fresh blueberries and lemon juice. 

Number of Servings: 4

Notes from the Cook: