Rystpudding met bessensaus (rice pudding with red currant

8 servings

Ingredients

Quantity Ingredient
4 cups Milk
¾ cup Long grain rice
4 Eggs
3 cups Red currants
½ cup White sugar
1 teaspoon Vanilla
1½ teaspoon Orange rind, finely grated
¾ cup Sugar

Directions

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 ¾ 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 ⅓ 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 ⅔ cup water and sugar; simmer over low heat for 10 minutes or til mixture slightly thickens. Makes 2 cups.

From Canadian Living Nov/93

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