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Rice Pudding with Brandy Currants

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Fat, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons currants
dried
2 tablespoons brandy
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1 ½ cups water
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¼ cup long grain rice
white
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1 pinch salt
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2 cups milk, low-fat
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2 teaspoons gelatin, unflavored
unflavored
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cup sugar
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1 teaspoon orange zest
grated
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½ teaspoon cinnamon
ground
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1 each eggs
large
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
3E+1 ml currants
dried
3E+1 ml brandy
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355 ml water
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59 ml long grain rice
white
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1 pinch salt
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473 ml milk, low-fat
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1E+1 ml gelatin, unflavored
unflavored
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79 ml sugar
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5 ml orange zest
grated
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2.5 ml cinnamon
ground
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1 each eggs
large
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5 ml vanilla extract
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Directions

Bring 2 tablepsoons dried currants and brandy to boil in small saucepan.

Remove mixture from heat.

Combine 1½ cups water, rice and salt in another small Bring to boil, stirring occasionally. Reduce heat to low. Cook uncovered until almost all water is absorbed and rice is very soft, stirring occasionally, about 20 minutes. Place 2 cups milk in heavy medium saucepan; sprinkle gelatin over milk. Let stand 10 minutes to soften. Heat milk mixture over low heat until just warm, stirring until gelatin dissolves. Add currant mixture, rice, sugar, orange peel and cinnamon. Cook over low heat until mixture thickens slightly, stirring occasionally, about 12 minutes; do not boil. Whisk egg and vanilla in medium bowl to blend. Mix ½ cup of hot rice mixture into egg. Return egg mixture to saucepan and stir over very low heat 3 minutes; do not boil. Remove mixture from heat. Place saucepan in bowl of ice water. Stir pudding occasionally until cool. Spoon into four ¾ cup custard cups. Refrigerate until set, at least 8 hours.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 20211% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 74mg 3%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 1%
Sugars g
Protein 13g
Vitamin A 6% Vitamin C 12%
Calcium 16% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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