Recipe - Rice Pudding With Brandy Currants

2 tablespoon Dried currants
2 tablespoon Brandy
1 One half cup Water
One fourth cup Longgrain white rice
1 pn Salt
2 cup Lowfat milk
2 teaspoon Unflavored gelatin
1/3 cup Sugar
1 teaspoon Grated orange peel
One half teaspoon Ground cinnamon
1 lg Egg
1 teaspoon Vanilla extract

"This is a lighthearted version of riz a l'imperatrice "rice in the
style of the empress" which is thought to have been inspired by Empress
Eugenie, the Spanish wife of Napolean."

Bring 2 tablepsoons dried currants and brandy to boil in small saucepan.
Remove mixture from heat. Combine 1One half cups water, rice and salt in
another small saucepan. Bring to boil, stirring occasionally. Reduce
heat to low. Cook uncovered until almost all water is absorbed and rice
is very soft, stirring occasionally, about 20 minutes.

Place 2 cups milk in heavy medium saucepan; sprinkle gelatin over milk.
Let stand 10 minutes to soften.

Heat milk mixture over low heat until just warm, stirring until gelatin
dissolves. Add currant mixture, rice, sugar, orange peel and cinnamon.
Cook over low heat until mixture thickens slightly, stirring occasionally,
about 12 minutes; do not boil. Whisk egg and vanilla in medium bowl to
blend. Mix One half cup of hot rice mixture into egg. Return egg mixture to
saucepan and stir over very low heat 3 minutes; do not boil. Remove
mixture from heat.

Place saucepan in bowl of ice water. Stir pudding occasionally until
cool. Spoon into four 3/4cup custard cups. Refrigerate until set, at
least 8 hours.

PER SERVING: calories, 230; fat, 4 g; sodium, 113 mg; cholesterol, 63 mg

* Source: Bon Appetit (May 1994)
* Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip