Rystpudding Met Bessensaus (rice Pudding With Red Currant Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
MM BY HELEN PEAGRAM
4 cup: Milk,
1/2 cup: White sugar,
3/4 cup: Long grain rice,
1 tsp: Vanilla,
4: Eggs,
1 1/2 tsp: Orange rind, finely grated
RED CURRANT SAUCE
3 cup: Red currants,
3/4 cup: Sugar,
Directions:
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 3/4 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 325-F 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
Source from luhu.jp
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 3/4 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 325-F 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
Source from luhu.jp