Rice pudding with cranberry walnut sauce

 
                  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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