Rice Pudding With Cranberry Walnut Sauce

* Exported from MasterCook *

Rice Pudding With Cranberry Walnut Sauce

Recipe By : Gourmet magazine February 1995
Serving Size : 2 Preparation Time :0:00
Categories : Gourmet Magazine & Web Puddings & Custards
Rice To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups milk
1/2 cup converted rice
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup half-and-half
1/4 cup red currant jelly
1/4 cup water
2 tablespoons dried cranberries -- or raisins
1 tablespoon fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1 tablespoon chopped toasted walnuts

In a heavy saucepan, simmer milk, rice, sugar, salt and 1/2 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 1/4 cu
p
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.

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 7/1/98



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