Rice Pudding with Cranberry Walnut Sauce

1. 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. 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.

3. 3

   Keep sauce warm.

4. 4

   In a measuring cup, beat together with a fork egg, vanilla and remaining 1/4 cup half-and-half.

5. 5

   Remove rice from heat and stir in egg mixture.

6. 6

   Cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes.

7. 7

   Stir walnuts into sauce and serve rice pudding with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.