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Dairy, Grains, Eggs Dutch Breakfast, Desserts, Puddings 8 Servings

INGREDIENTS

4 c Milk
3/4 c Long grain rice
4 Eggs
1/2 c White sugar
1 t Vanilla
1 1/2 t Orange rind, finely grated
3 c Red currants
3/4 c Sugar

INSTRUCTIONS

Rice plays a big part in Dutch cooking and this comforting pudding
with a hint of orange is wonderful with fresh red currant sauce. You
can also serve it with just a sprinkle of sugar on top and your
favourite fresh berries on the side.  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 3/4 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 1/3 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 puree to
saucepan along with 2/3 cup water and  sugar; simmer over low heat for
10 minutes or til mixture slightly  thickens. Makes 2 cups.  From
Canadian Living Nov/93  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 214
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 102.8mg
Sodium: 93.7mg
Potassium: 329.1mg
Carbohydrates: 34.9g
Fiber: 1.9g
Sugar: 28.2g
Protein: 8.2g


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