Ingredients
|
1
|
cup
|
Mahatma® White Rice
|
|
2 2/3
|
cups
|
milk
|
|
6
|
Tbsps
|
sugar
|
|
1/2
|
tsp
|
salt
|
|
1 1/2
|
cups
|
half and half
|
|
2
|
|
eggs
|
|
1
|
tsp
|
vanilla extract
|
|
2
|
Tbsps
|
walnuts, chopped
|
|
|
|
For the Sauce:
|
|
1/2
|
cup
|
red currant jelly
|
|
1/2
|
cup
|
water
|
|
4
|
Tbsps
|
dried cherries
|
|
2
|
Tbsps
|
fresh lemon juice
|
Cooking Directions
1) In a heavy saucepan, simmer milk, rice, sugar, salt and 1 cup of the Half-and-Half, covered, until rice is tender and most liquid is absorbed, about 30 minutes.
2) While rice is cooking, in a small saucepan simmer jelly, water, cranberries or cherries, and lemon juice, covered, stirring occasionally, until jelly melts and sauce thickens slightly. Keep sauce warm.
3) In a measuring cup, using a fork, beat eggs, vanilla and remaining 1/2 cup Half-and-Half.
4) Remove rice from heat and stir constantly while adding the egg mixture. Return saucepan to stove, cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes.
5) Stir walnuts into sauce and serve rice pudding with sauce.