Recipe - Rystpudding Met Bessensaus (Rice Pudding With

MM BY HELEN PEAGRAM
4 cup Milk
Three fourths cup Long grain rice
4 Eggs
One half cup White sugar
1 teaspoon Vanilla
1 One half teaspoon Orange rind, finely grated

RED CURRANT SAUCE
3 cup Red currants
Three fourths cup Sugar

Rice plays a big part in Dutch cooking and this comforting pudding with a
hint of orange is wonderful with fresh red currant sauce. You can also
serve it with just a sprinkle of sugar on top and your favourite fresh
berries on the side.

In a large saucepan, bring milk and rice to boil, stirring occasionally;
reduce heat, cover and simmer for 20 minutes.

Strain rice, reserving milk, meahwhile, in a bowl, beat eggs; gradually
whisk in milk. Stir in rice, sugar, vanilla and orange rind. Spoon into 8
greased Three fourths cup custard cups. Place cups in a large cake pan or roaster;
pour in enough hot water to come half way up sides. Bake in 325F oven for
55 to 60 minutes or til set. Let cool slightly. Run a knife around edge of
each custard; invert onto serving plate. Serve warm or cold with sauce.

Red Currant Sauce: In saucepan, bring currants and 1/3 cup water to a boil.
Reduce heat to medium low and simmer, covered for 5 minutes or til currants
are softened.
Using a food mill or sieve, press out seeds. Return currant puree to
saucepan along with 2/3 cup water and sugar; simmer over low heat for 10
minutes or til mixture slightly thickens. Makes 2 cups.

From Canadian Living Nov/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini