Rice Pudding with Cranberry Walnut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. In a measuring cup, beat together with a fork egg, vanilla and remaining 1/4 cup half-and-half.
4. Remove rice from heat and stir in egg mixture. Cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes.
5. Stir walnuts into sauce and serve rice pudding with sauce.
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