Rice Pudding with Red Currant Sa

1. 1

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

2. 2

   Strain rice, reserving milk, meahwhile, in a bowl, beat eggs; gradually whisk in milk.

3. 3

   Stir in rice, sugar, vanilla and orange rind.

4. 4

   Spoon into 8 greased 3/4 cup custard cups.

5. 5

   Place cups in a large cake pan or roaster; pour in enough hot water to come half way up sides.

6. 6

   Bake in 325-F oven for 55 to 60 minutes or til set.

7. 7

   Let cool slightly.

8. 8

   Run a knife around edge of each custard; invert onto serving plate.

9. 9

   Serve warm or cold with sauce.

10. 10

    Red Currant Sauce: In saucepan, bring currants and 13 cup water to a boil.

11. 11

    Reduce heat to medium low and simmer, covered for 5 minutes or til currants are softened.

12. 12

    Using a food mill or sieve, press out seeds.

13. 13

    Return currant puree to saucepan along with 23 cup water and sugar; simmer over low heat for 10 minutes or til mixture slightly thickens.

14. 14

    You can also serve it with just a sprinkle of sugar on top and your favourite fresh berries on the side.

* Per serving · 4 servings · Values may vary.