Rice Pudding

Recipe Ingredients

1/2 cup	31g / 1.1oz	Dried red currants
1/2 cup	118ml	Necelo (walnut liquor)
4 cups	948ml	Milk
5 tablespoons	75ml	Sugar
1/2 teaspoon	2.5ml	Vanilla extract
1/4 cup	40g / 1.4oz	Arborio rice
1 cup	237ml	Heavy cream
1/3 cup	78ml	Walnut pieces
		Garnish
		Mint sprigs
		Powdered sugar

Recipe Instructions

Combine the currants and Necelo to soak for 8 hours.

Preheat oven to 350 degrees. Butter a 3-quart baking dish.

In a medium bowl combine the milk, sugar, vanilla, rice, and cream, mix thoroughly. Pour into the prepared baking dish. Bake, uncovered until the rice is cooked and almost all the liquid has been absorbed, about 2 hours. Make sure you stir the mixture every 20 minutes or so.

Meanwhile, drain the currants. Remove the pudding from the oven and fold in the walnuts and currants. Serve hot or chilled. Garnish with the mint and powdered sugar.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2229 broadcast 08-05-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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