Free Recipe Rice Pudding with Cranberry Walnut Sauce
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Rice Pudding with Cranberry Walnut Sauce Recipe
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 Chopped toasted walnuts
Rice Pudding with Cranberry Walnut Sauce Preparation
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. Serves 2. Gourmet February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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