Gluten Free Recipe: Lemon Blueberry Rice Pudding Parfait

This is the second Gluten Free Recipe courtesy of here for more gluten free recipes from the  This pudding parfait will make your weekend!

Blueberries and lemon team up in this light, creamy rice pudding that’s a perfect ending to a great meal.

  • 1 cup granulated sugar
  • 2 eggs
  • 2 egg yolks
  • 2/3 cup lemon juice
  • 1 tbsp finely grated lemon rind
  • 1/4 cup butter, softened
  • 3 cups cooked U.S. rice
  • 1 cup whipping cream, whipped
  • 2 cups blueberries

In a medium saucepan, combine sugar, eggs, egg yolks, lemon juice, and lemon rind. Cook over medium-low heat until thick and creamy (8 to 10 minutes), stirring constantly. Remove from heat; stir in butter and rice. Cool. Fold in 1 cup (250 mL) of the whipped cream. Alternate layers of blueberries and rice pudding in parfait glasses. Garnish with remaining whipped cream and blueberries.

Makes 8 servings.


Serve with Kinnikinnick's S'moreables!

Have you tried this recipe?  Let us know it works out for you?


  1. Thanks for the interesting recipe. I followed your recipe almost exactly and got absolutely deliciousjuice at the end.

  2. It looks so warm & comforting! I can't remember the last time I had rice pudding.

  3. Oh, I love blueberry and I LOVE rice pudding - beautiful combination! Love your photos as well - delightful.


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