Rice Pudding with Red Currant Sa

This baked rice pudding takes the humble stovetop version and turns it into a dinner-party dessert. Individual custard cups are filled with milk-simmered rice, eggs, sugar, vanilla, and grated orange zest, then baked in a water bath until just set. The water bath is what gives these their silky, just-barely-firm texture, protecting the egg custard from the oven’s aggressive heat.

The tart-sweet red currant sauce is the true showstopper. Fresh red currants simmer down into a jewel-toned puree that’s pressed through a sieve to remove seeds, then reduced with sugar into a glossy ruby sauce. That sharp acidity cuts through the rich custard brilliantly, echoing the Scandinavian tradition of pairing creamy rice desserts with bright berry sauces. Serve warm or cold, depending on whether you want comforting spoon-dessert or elegant make-ahead.

Chef Tips

• Simmer the rice in milk until just tender, not soft. The rice will continue cooking in the custard during the water bath, and starting with al-dente grains keeps the pudding from going mushy.
• Temper the eggs carefully. Whisk milk into the beaten eggs gradually, in a thin stream, to avoid scrambling them. Rushed tempering gives you grainy custard.
• Pour the hot water into the baking pan after placing custard cups. Trying to carry a wobbly pan of hot water and custards to the oven is a recipe for disaster.
• If you can’t find fresh currants, use frozen with no adjustment. They’re often of equal or better quality in off-season.

Variations

• Swap red currants for raspberries or a mix of summer berries for a sweeter, softer sauce profile.
• Add a cinnamon stick or split vanilla bean to the milk as you simmer the rice for deeper aromatic notes.
• Replace orange zest with lemon or cardamom for a completely different flavor direction.