Blueberry Rice Pudding with Parmesan Crisps

This creative yet traditional dessert combines the comforting creaminess of rice pudding with the tart sweetness of frozen blueberries, finished off with unique Parmesan crisps for a savory contrast. This dish is perfect for those looking for a balance of flavors while still being satisfying and indulgent. It's a delightful way to use ingredients in a way that respects their essence while adding a modern twist.

Ingredients:

• 1 cup rice
• 4 cups milk
• 1/2 cup granulated sugar
• 2 bouillon cubes (for the crisps)
• 1 cup frozen blueberries
• 1/4 cup flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. In a large saucepan, combine the rice, milk, sugar, salt, and cinnamon. Bring to a gentle boil over medium heat, stirring frequently.
2. Once boiling, reduce the heat to low and simmer for about 20-25 minutes, or until the rice is tender and the mixture is thickened. Stir in the frozen blueberries and vanilla extract, cooking for an additional 5 minutes.
3. While the pudding is cooking, preheat your oven to 375°F (190°C).
4. In a separate bowl, mix the grated Parmesan cheese with the flour and crushed bouillon cubes until well combined.
5. Line a baking sheet with parchment paper and drop tablespoon-sized mounds of the Parmesan mixture onto the sheet, spacing them about 2 inches apart.
6. Bake in the preheated oven for 5-7 minutes, or until golden and crispy. Remove and let cool.
7. Serve the warm blueberry rice pudding in bowls topped with the Parmesan crisps for a delightful contrast.