Rice Pudding with Maine Blueberries and Maple Syrup Drizzle

• 1 quart milk
• 1/2 cup plus 2 tablespoons uncooked long-grain white rice
• Pinch salt
• 1/2 cup plus 1 tablespoon sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1/2 cup dried blueberries
• 1/2 cup heavy cream
• Grade A maple syrup, for drizzling

1. Combine the milk, rice, and salt in a saucepan over medium heat.
2. Simmer for about 30 minutes, or until the rice is tender.
3. Combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg in a bowl.
4. When the rice is done, stir the blueberries and the sugar and egg mixture into the hot rice mixture in the pot.
5. Cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens.
6. Remove from the heat and let cool.
7. When the rice mixture has cooled, combine the cream and the remaining 1 tablespoon sugar in a large mixing bowl.
8. Using a handheld electric mixer, beat until soft peaks form.
9. Fold into the cooled rice mixture.
10. Spoon the mixture into 6 (4-ounce) custard cups, cover with plastic wrap, and refrigerate for at least 1 hour.
11. Serve chilled, drizzled with maple syrup.

milk, longgrain white rice, salt, sugar, egg yolks, vanilla, ground cinnamon, nutmeg, blueberries, heavy cream, maple syrup

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rice-pudding-with-maine-blueberries-and-maple-syrup-drizzle-recipe.html (may not work)