Instructions: Combine sugar, eggs, egg yolks, lemon juice and lemon peel in 2-quart saucepan. Cook over medium-low heat until thick and creamy (about 8 to 10 minutes), stirring constantly. Remove from heat and stir in butter until melted. Add rice; mix well. Cool. Fold in 1 cup whipped cream. Spoon pudding into individual bowls and top with remaining whipped cream and blueberries. Or alternate layers of blueberries and pudding in parfait glasses and top with whipped cream and blueberries, if desired.

NOTES : winner USA Rice Federation contest

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