Blueberry Basmati Rice Pudding with Blueberry Cassis Sorbet

For Blueberry Cassis Sorbet:
1. In blender, purée 2 cups blueberries, ¼ cup sugar, lemon juice and crème de cassis.

2. Transfer purée to ice cream maker; freeze according to directions.

3. Pack sorbet into freezer container until ready to use.

For Rice Pudding:
1. In large saucepan, bring milk to a boil. Add rice; reduce heat and simmer 10 minutes.

2. Add ½ cup sugar and cook, stirring frequently, until pudding is thin consistency, 20 to 30 minutes. Remove from heat; stir in vanilla.

3. Divide pudding into 6 ½-oz. serving dishes. Cool to room temperature; chill until ready to use.

For Crisp Rice Paper Rounds:
1. Preheat oven to 300°F. With scissors, cut 6 2½-in. rounds from spring roll wrapper. Brush lightly with honey; place on parchment-lined baked sheet.

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

3. In medium bowl, whip cream with ½ tsp. sugar until soft peaks form. Spoon cream onto rice pudding. Place ¼ cup oval ice cream scoop of sorbet on top of pudding. Sprinkle with remaining blueberries; garnish with Crisp Rice Paper Round.

Recipe by Morgan Stanley EDR (Restaurant Associates)