Blueberry Basmati Rice Pudding with Blueberry Cassis Sorbet

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.

To assemble and serve:

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.