Rice Pudding With Cranberry Walnut Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | February 19 | 1 | Servings | |
INGREDIENTS
| 1 1/3 | c | Milk |
| 1/2 | c | Converted rice |
| 3 | T | Sugar |
| 1/4 | t | Salt |
| 3/4 | c | Half-and-half |
| 1/4 | c | Red currant jelly |
| 1/4 | c | Water |
| 2 | T | Dried cranberries or raisins |
| 1 | T | Fresh lemon juice |
| 1 | Egg | |
| 1/2 | t | Vanilla |
| 1 | T | Chopped toasted walnuts |
| 1 | cup half-and-half. |
INSTRUCTIONS
In a heavy saucepan, simmer milk, rice, sugar, salt and 1/2 cup half-and-half, covered, until rice is tender and most liquid is absorbed, about 30 minutes. While rice is cooking, in a small saucepan simmer jelly, water, cranberries or raisins, and lemon juice, covered, stirring occasionally, until jelly melts and sauce thickens slightly. Keep sauce warm. In a measuring cup, beat together with a fork egg, vanilla and remaining Remove rice from heat and stir in egg mixture. Cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes. Stir walnuts into sauce and serve rice pudding with sauce. Serves 2. Gourmet February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 439
Calories From Fat: 142
Total Fat: 16.1g
Cholesterol: 212mg
Sodium: 807.9mg
Potassium: 577.8mg
Carbohydrates: 56.1g
Fiber: <1g
Sugar: 55.2g
Protein: 18.2g