INGREDIENTS

INSTRUCTIONS

"This is a lighthearted version of riz a l'imperatrice -- "rice in the
style of the empress" - which is thought to have been inspired by
Empress Eugenie, the Spanish wife of Napolean."  Bring 2 tablepsoons
dried currants and brandy to boil in small  saucepan. Remove mixture
from heat.  Combine 1-1/2 cups water, rice  and salt in another small
saucepan.  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 1/2 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 3/4-cup custard cups.  Refrigerate until set,  at least
8 hours.  PER SERVING: calories, 230; fat, 4 g; sodium, 113 mg;
cholesterol, 63  mg  Source: Bon Appetit (May 1994) * Typed for you by
Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 161
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 51.4mg
Sodium: 222.5mg
Potassium: 252.6mg
Carbohydrates: 29.3g
Fiber: <1g
Sugar: 25.8g
Protein: 6.1g