Rice Pudding with Cranberry Walnut Sauce
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 1/3 cups milk
1/2 cup converted rice
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup half-and-half
1/4 cup red currant jelly
1/4 cup water
2 tablespoons dried cranberries or raisins
1 tablespoon fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1 tablespoon chopped toasted walnuts
Preparation
Step 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.
Step 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. Keep sauce warm.
Step 3
In a measuring cup, beat together with a fork egg, vanilla and remaining 1/4 cup half-and-half.
Step 4
Remove rice from heat and stir in egg mixture. Cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes.
Step 5
Stir walnuts into sauce and serve rice pudding with sauce.
