Rice Pudding With Brandy Currants Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Dried currants,
2 tbsp: Brandy,
1 1/2 cup: Water,
1/4 cup: Long-grain white rice,
1 pinch: Salt,
2 cup: Low-fat milk,
2 tsp: Unflavored gelatin,
1/3 cup: Sugar,
1 tsp: Grated orange peel,
1/2 tsp: Ground cinnamon,
1 large: Egg,
1 tsp: Vanilla extract,
Directions:
Bring 2 tablepsoons dried currants and brandy to boil in small
saucepan. Remove mixture from heat. Combine 1-1/2 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 1/2 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 3/4-cup custard cups.
Refrigerate until set, at least
8 hours.
Source from luhu.jp
saucepan. Remove mixture from heat. Combine 1-1/2 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 1/2 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 3/4-cup custard cups.
Refrigerate until set, at least
8 hours.
Source from luhu.jp