Rice Pudding With Brandy Currants

Recipe Ingredients

2 tablespoons	30ml	Dried currants
2 tablespoons	30ml	Brandy
1 1/2 cups	355ml	Water
1/4 cup	40g / 1.4oz	Long-grain white rice
1		Salt
2 cups	474ml	Low-fat milk
2 teaspoons	10ml	Unflavored gelatin
1/3 cup	65g / 2.3oz	Sugar
1 teaspoon	5ml	Grated orange peel
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Egg (large)
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

"This is a lighthearted version of riz a l'imperatrice -- "rice in the style of the empress" - which is thought to have been inspired by Empress Eugenie, the Spanish wife of Napolean."

Bring 2 tablespoons dried currants and brandy to boil in small saucepan. Remove mixture from heat. Combine 1-1/2 cups water, rice and salt in another small saucepan. Bring to boil, stirring occasionally. Reduce heat to low. Cook uncovered until almost all water is absorbed and rice is very soft, stirring occasionally, about 20 minutes.

Place 2 cups milk in heavy medium saucepan; sprinkle gelatin over milk. Let stand 10 minutes to soften.

Heat milk mixture over low heat until just warm, stirring until gelatin dissolves. Add currant mixture, rice, sugar, orange peel and cinnamon. Cook over low heat until mixture thickens slightly, stirring occasionally, about 12 minutes; do not boil. Whisk egg and vanilla in medium bowl to blend. Mix 1/2 cup of hot rice mixture into egg. Return egg mixture to saucepan and stir over very low heat 3 minutes; do not boil. Remove mixture from heat.

Place saucepan in bowl of ice water. Stir pudding occasionally until cool. Spoon into four 3/4-cup custard cups. Refrigerate until set, at least 8 hours.

Source:
* Bon Appetit (May 1994) *

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