Side Pannel
Rystpudding Met Bessensaus (Rice Pudding With
Rystpudding Met Bessensaus (Rice Pudding With
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast, Desserts
Ingredients List
- ----------------------------MM BY HELEN PEAGRAM----------------------------
- 4 c Milk
- 3/4 c Long grain rice
- 4 Eggs
- 1/2 c White sugar
- 1 ts Vanilla
- 1 1/2 ts Orange rind, finely grated
Directions
RED CURRANT SAUCE
3 c Red currants
3/4 c Sugar
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.
3 c Red currants
3/4 c Sugar
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
