Rice pudding with brandy currants

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Dried currants
2 tablespoons Brandy
1½ cup Water
¼ cup Long-grain white rice
1 pinch Salt
2 cups Low-fat milk
2 teaspoons Unflavored gelatin
⅓ cup Sugar
1 teaspoon Grated orange peel
½ teaspoon Ground cinnamon
1 large Egg
1 teaspoon Vanilla extract

Directions

"This is a lighthearted version of riz a l'imperatrice -- "rice in the style of the empress" - which is thought to have been inspired by Empress Eugenie, the Spanish wife of Napolean." Bring 2 tablepsoons dried currants and brandy to boil in small saucepan. Remove mixture from heat. Combine 1-½ cups water, rice and salt in another small saucepan. Bring to boil, stirring occasionally. Reduce heat to low. Cook uncovered until almost all water is absorbed and rice is very soft, stirring occasionally, about 20 minutes.

Place 2 cups milk in heavy medium saucepan; sprinkle gelatin over milk. Let stand 10 minutes to soften.

Heat milk mixture over low heat until just warm, stirring until gelatin dissolves. Add currant mixture, rice, sugar, orange peel and cinnamon. Cook over low heat until mixture thickens slightly, stirring occasionally, about 12 minutes; do not boil. Whisk egg and vanilla in medium bowl to blend. Mix ½ cup of hot rice mixture into egg. Return egg mixture to saucepan and stir over very low heat 3 minutes; do not boil. Remove mixture from heat.

Place saucepan in bowl of ice water. Stir pudding occasionally until cool. Spoon into four ¾-cup custard cups. Refrigerate until set, at least 8 hours.

PER SERVING: calories, 230; fat, 4 g; sodium, 113 mg; cholesterol, 63 mg

* Source: Bon Appetit (May 1994) * Typed for you by Karen Mintzias Submitted By LAWRENCE KELLIE On 12-23-94

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