YIELD: 6 portions
| 2½ cups | divided fresh blueberries |
| ¾ cup | divided sugar |
| 2 Tbsps. | lemon juice |
| 1 Tbsp. | crème de cassis |
| 5 cups | milk |
| ⅓ cup | Basmati rice |
| ½ tsp. | vanilla extract |
| 1 (8½ inches) | round rice paper spring roll wrapper |
| 1 tsp. | honey |
| ½ cup | heavy cream |
| ½ tsp. | sugar |
In a blender, puree 2 cups of the blueberries, sugar, lemon juice and crème de cassis. Transfer puree to an ice cream maker; freeze according to directions. Pack sorbet into a freezer container until ready to use.
In a large saucepan, bring milk to a boil. Add rice; reduce heat and simmer for 10 minutes.
Add ½ cup sugar to the rice mixture; cook, stirring frequently, until the pudding is a thin consistency, 20 to 30 minutes.
Remove from heat; stir in the vanilla.
Divide rice pudding, about a ½ cup each, to 6 serving dishes. Cool to room temperature; chill until ready to serve.
Preheat oven to 300°F.
With scissors, cut six 2½ inch rounds from spring roll wrapper.
Lightly brush rounds with honey; place on parchment-lined baking sheet.
Bake for 10 minutes; cool to room temperature.
In a medium bowl, whip cream with ½ teaspoon sugar until soft peaks form.
To serve, spoon cream onto rice pudding.
Place a ¼ cup oval ice cream scoop of sorbet on each rice pudding.
Sprinkle with remaining ½ cup blueberries; garnish with a crisp rice paper round.
Recipe: U.S. Highbush Blueberry Council/Chef Enoch Roshan, Morgan Stanley EDR (Restaurant Associates)
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