| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 1/3 |
c |
Milk |
| 1/2 |
c |
Converted rice |
| 3 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Half-and-half |
| 1/4 |
c |
Red currant jelly |
| 1/4 |
c |
Water |
| 2 |
tb |
Dried cranberries or raisins |
| 1 |
tb |
Fresh lemon juice |
| 1 |
lg |
Egg |
| 1/2 |
ts |
Vanilla |
| 1 |
tb |
Chopped toasted walnuts |
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
1/4 cup half-and-half.
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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