Yummy blueberry rice pudding!!

My friend made this pudding, and I tweaked it to make it safe for MARIX. Here's the recipe if you want to try a little bit of heaven (that is if you are in to the rice pudding thing.) 1 quart milk (I use ricemilk. Tia can have soy milk now, and would work well with that too.) 1/2 cup uncooked rice (use regular white rice, not minute or instant. I've tried brown. NOT good.) 1/3 cup sugar 1 teaspoon vanilla 1 teaspoon lemon juice dash of salt 3/4 cup fresh blueberries 1/2 cup rice milk (or soy milk) to use later mix together in a glass baking dish and bake at 275 degrees for two hours, stirring occasionally. After two hours add the extra 1/2 cup rice milk.(hopefully some day I could add soymilk to give it a contrast to the 1 quart ricemilk) and bake for an additional half hour without stirring. Sprinkle with cinnamon and serve hot or cold. Stays good in the fridge for a week or so, if it lasts that long....