Rice pudding with cranberry walnut sauce

1 servings

Ingredients

Quantity Ingredient
1⅓ cup Milk
½ cup Converted rice
3 tablespoons Sugar
¼ teaspoon Salt
¾ cup Half-and-half
¼ cup Red currant jelly
¼ cup Water
2 tablespoons Dried cranberries or raisins
1 tablespoon Fresh lemon juice
1 large Egg
½ teaspoon Vanilla
1 tablespoon Chopped toasted walnuts

Directions

In a heavy saucepan, simmer milk, rice, sugar, salt and ½ 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 ¼ 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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