Rice Pudding with Red Currant Sa

Directions

In a large saucepan, bring milk and rice to boil, stirring occasionally; reduce heat, cover and simmer for 20 minutes.

Strain rice, reserving milk, meahwhile, in a bowl, beat eggs; gradually whisk in milk.

Stir in rice, sugar, vanilla and orange rind.

Spoon into 8 greased ¾ cup custard cups.

Place cups in a large cake pan or roaster; pour in enough hot water to come half way up sides.

Bake in 325-F oven for 55 to 60 minutes or til set.

Let cool slightly.

Run a knife around edge of each custard; invert onto serving plate.

Serve warm or cold with sauce.

Red Currant Sauce: In saucepan, bring currants and ⅓ cup water to a boil.

Reduce heat to medium low and simmer, covered for 5 minutes or til currants are softened.

Using a food mill or sieve, press out seeds.

Return currant purée to saucepan along with ⅔ cup water and sugar; simmer over low heat for 10 minutes or til mixture slightly thickens.

You can also serve it with just a sprinkle of sugar on top and your favourite fresh berries on the side.