| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Dutch |
Desserts, Puddings, Breakfast |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Milk |
| 3/4 |
c |
Long grain rice |
| 4 |
|
Eggs |
| 1/2 |
c |
White sugar |
| 1 |
ts |
Vanilla |
| 1 1/2 |
ts |
Orange rind, finely grated |
| 3 |
c |
Red currants |
| 3/4 |
c |
Sugar |
INSTRUCTIONS
MM BY HELEN PEAGRAM
RED CURRANT SAUCE
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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