Stars and Stripes Rice Pudding

Combine cooked rice, sugar, milk, and whipping cream in a medium saucepan over medium heat, stirring occasionally.

Heat the mixture until it reaches a gentle simmer, then reduce heat to low and continue cooking while stirring frequently.

Temper the beaten egg yolk by slowly adding 2 tablespoons of the hot rice mixture to it while whisking constantly, then pour the egg mixture back into the saucepan.

Add the butter or margarine and vanilla extract, stirring until the butter is melted and the pudding thickens slightly.

Remove from heat and fold in the fresh blueberries gently with a spatula to distribute evenly without crushing them.

Transfer the pudding to a serving bowl or individual dessert cups and allow to cool to room temperature.

Arrange the sliced strawberries on top of the pudding in a decorative pattern to create the red stripes of the American flag.

Garnish with toasted sliced almonds and whipped cream if desired, then serve immediately or chill until ready to serve.