Rystpudding Met Bessensaus Recipe - Cooking Index
Rystpudding Met Bessensaus Recipe - Cooking Index
| 4 cups | 948ml | Milk |
| 3/4 cup | 120g / 4.2oz | Long grain rice |
| 4 | Eggs | |
| 1/2 cup | 99g / 3.5oz | White sugar |
| 1 teaspoon | 5ml | Vanilla |
| 1 1/2 teaspoons | 7.5ml | Orange rind - finely grated |
| Red Currant Sauce | ||
| 3 cups | 187g / 6.6oz | Red currants |
| 3/4 cup | 148g / 5.2oz | Sugar |
(Rice pudding with Red Currant Sauce)
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, meanwhile, 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 until 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 until 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 until mixture slightly thickens. Makes 2 cups.
From Canadian Living Nov/93
Source:
Emeril Lagasse
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