Ingredients Jump to Instructions ↓

  1. 4 c Milk

  2. 3/4c Long grain rice

  3. 4 Eggs

  4. 1/2c White sugar

  5. 1 ts Vanilla

  6. 1 1/2ts Orange rind, finely grated

  7. 3 c Red currants

  8. 3/4c Sugar



Instructions Jump to Ingredients ↑

  1. + Rice plays a big part in Dutch cooking and this comforting pudding with a hint of orange is wonderful with fresh red currant sauce.

  2. You can also serve it with just a sprinkle of sugar on top and your favourite fresh berries on the side.

  3. In a large saucepan, bring milk and rice to boil, stirring occasionally; reduce heat, cover and simmer for 20 minutes.

  4. Strain rice, reserving milk, meahwhile, in a bowl, beat eggs; gradually whisk in milk.

  5. Stir in rice, sugar, vanilla and orange rind.

  6. Spoon into 8 greased 3/4 cup custard cups.

  7. Place cups in a large cake pan or roaster; pour in enough hot water to come half way up sides.

  8. Bake in 325-F oven for 55 to 60 minutes or til set.

  9. Let cool slightly.

  10. Run a knife around edge of each custard; invert onto serving plate.

  11. Serve warm or cold with sauce.

  12. Red Currant Sauce: In saucepan, bring currants and 1/3 cup water to a boil.

  13. Reduce heat to medium low and simmer, covered for 5 minutes or til currants are softened.

  14. Using a food mill or sieve, press out seeds.

  15. 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.

  16. Makes 2 cups.

  17. From Canadian Living Nov/93


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