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Rice Pudding with Red Currant Sa

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 cups milk
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¾ cup long grain rice
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4 large eggs
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½ cup sugar
white
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1 teaspoon vanilla extract
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1 ½ teaspoons orange zest
finely grated
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Red current sauce
3 cups red currants
*
¾ cup sugar
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Ingredients

Amount Measure Ingredient Features
946 ml milk
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177 ml long grain rice
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4 large eggs
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118 ml sugar
white
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5 ml vanilla extract
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7.5 ml orange zest
finely grated
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Red current sauce
7.1E+2 ml red currants
*
177 ml sugar
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 28216% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 86mg 4%
Total Carbohydrate 17g 17%
Dietary Fiber 0g 1%
Sugars g
Protein 17g
Vitamin A 7% Vitamin C 1%
Calcium 16% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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