*  Exported from  MasterCook  *

                 Rice Pudding With Cranberry Walnut Sauce

Recipe By     : Gourmet magazine February 1995
Serving Size  : 2    Preparation Time :0:00
Categories    : Puddings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3  c             Milk
     1/2  c             Converted rice
   3      tb            Sugar
     1/4  ts            Salt
     3/4  c             Half-and-half
     1/4  c             Red currant jelly
     1/4  c             Water
   2      tb            Dried cranberries or raisins
   1      tb            Fresh lemon juice
   1      lg            Egg
     1/2  ts            Vanilla
   1      tb            Walnuts -- chopped, toasted

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 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.

MC formatted by Barb at PK on Jul 1, 1998


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