Rice Pudding with Cranberry Walnut Sauce

Serves 4
Courtesy L. Julow; 2003 Rice Month Recipe Contest Winner

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  • White Rice
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Ingredients

1 cup Carolina® 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.