YIELD: 6 portions

For blueberry cassis sorbet:

1. For rice pudding:

   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.

For crisp rice paper round:

1. To assemble and serve:

   In a large saucepan, bring milk to a boil. Add rice; reduce heat and simmer for 10 minutes.

2. Add ½ cup sugar to the rice mixture; cook, stirring frequently, until the pudding is a thin consistency, 20 to 30 minutes.

3. Remove from heat; stir in the vanilla.

4. Divide rice pudding, about a ½ cup each, to 6 serving dishes. Cool to room temperature; chill until ready to serve.

1. Preheat oven to 300°F.

2. With scissors, cut six 2½ inch rounds from spring roll wrapper.

3. Lightly brush rounds with honey; place on parchment-lined baking sheet.

4. Bake for 10 minutes; cool to room temperature.

1. In a medium bowl, whip cream with ½ teaspoon sugar until soft peaks form.

2. To serve, spoon cream onto rice pudding.

3. Place a ¼ cup oval ice cream scoop of sorbet on each rice pudding.

4. 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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