INGREDIENTS

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
Recipe By     :
From:                                 Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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