Blueberry Meringue Rice Custard

==Description==
Makes 8 servings.
===Ingredients===
* 3 cups cooked rice 
* 3 cups milk, divided 
* 1 cup Sugar, divided 
* 1 tablespoon butter or margarine 
* 3/4 teaspoon salt, divided 
* 4 eggs, separated 
* 2 teaspoons vanilla extract, divided 
* 1 21-ounce can blueberry pie filling 
* 1 tablespoon lemon juice 
==Directions==
# Combine rice, 2-1/2 cups milk, 1/2 cup Sugar, butter and 1/2 teaspoon salt in medium saucepan. 
# Cook over medium heat until thickened, 20 to 25 minutes, stirring frequently. 
# Beat egg yolks and remaining 1/2 cup milk. Stir into rice and cook 2 minutes longer, stirring constantly. 
# Add 1 teaspoon vanilla. Turn into buttered 12x8x2-inch baking dish. 
# Combine blueberry filling and lemon juice. 
# Spread over rice mixture. Bake at 350 degrees for 20 minutes, or until heated through. Remove from oven. 
# Beat egg whites until frothy. Add remaining 1/2 cup Sugar, salt and vanilla. 
# Beat until stiff but not dry. Spread over hot filling, sealing meringue to edges. 
# Return to oven and bake 12 to 15 minutes, or until peaks of meringue are golden brown. 
# Cool. Refrigerate until chilled, about 3 hours. 
Category:American Desserts
Category:Berry Desserts
Category:Blueberry Recipes
Category:Custard Recipes
Category:Dessert Recipes
Category:Rice Recipes
Category:Vanilla extract Recipes