Blueberry Meringue Rice Custard

Preheat oven to 350°F. Combine cooked rice, 2 cups milk, 1/2 cup sugar, butter, 1/2 teaspoon salt, egg yolks, and 1 teaspoon vanilla extract in a large bowl, stirring until well blended.

Pour rice mixture into a greased 2-quart baking dish, spreading evenly.

Bake for 25 minutes until the custard is set but still slightly moist.

While the custard bakes, prepare the meringue by beating egg whites until foamy, then gradually add remaining 1/2 cup sugar and 1/4 teaspoon salt, continuing to beat until stiff, glossy peaks form.

Stir in remaining 1 teaspoon vanilla extract into the meringue.

Remove custard from oven and immediately spread meringue over the top, making sure it reaches the edges of the dish to seal the custard.

Bake for 12-15 minutes until the meringue is golden brown.

Remove from oven and let cool for 5 minutes before topping.

Combine the blueberry pie filling with lemon juice in a small bowl, stirring gently to combine.

Top each serving of warm custard with blueberry mixture and serve immediately.