Rice Pudding with Red Currant Sa
Yield
8 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
milk
|
|
| ¾ | cup |
long grain rice
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
sugar
white |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | teaspoons |
orange zest
finely grated |
|
| Red current sauce | |||
| 3 | cups |
red currants
|
* |
| ¾ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
milk
|
|
| 177 | ml |
long grain rice
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
sugar
white |
|
| 5 | ml |
vanilla extract
|
|
| 7.5 | ml |
orange zest
finely grated |
|
| Red current sauce | |||
| 7.1E+2 | ml |
red currants
|
* |
| 177 | ml |
sugar
|
|
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.
