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Rystpudding Met Bessensaus (Rice Pudding with Red Currant Sauce)
4 c Milk
3/4 c Long grain rice
1/2 c White sugar
1 ts Vanilla
1 1/2 ts Orange rind, finely grated
Red Currant Sauce
3 c Red currants
3/4 c Sugar
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.