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Rice pudding w/ marmalade sauce
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| Artist: |
_ |
| Categories: |
Cereals, Desserts, Puddings & Custards |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 6
| cup | Milk | | 1
| cup | Uncooked medium-grain rice | | 1/8
| tsp | Salt | | 1
| cup | Sugar | | 3
| | Eggs | | 1/4
| cup | Butter or margarine | | 1
| tsp | Vanilla extract | | | Marmalade sauce | | | Marmalade sauce | | 1
| tsp | Cornstarch | | 1/3
| cup | Cream sherry | | 1
| | (10-ounce) jar orange marmal | | 1/4
| cup | Chopped pecans | | | Pinch of ground cinnamon |
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Procedures:
| 1 | Bring milk to a boil in a 3-quart saucepan; add rice and salt, stirring until mixture returns to a boil. | | 2 | Cover, reduce heat, and simmer mixture 40 minutes. | | 3 | Stir in sugar.beat eggs until thick and lemon colored. | | 4 | Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. | | 5 | Cook over low heat 5 minutes, stirring constantly. | | 6 | Remove from heat; stir in butter and vanilla.spoon cooked rice mixture into a lightly greased 1-?quart baking dish, and refrigerat at least 8 hours. | | 7 | Before serving pudding, drizzle marmalade sau over the top. | | 8 | Yield: 8 to 10 servings.marmalade saucecombine cornstar and sherry in a small saucepan, stirring until cornstarch dissolve stir in orange marmalade, chopped pecans, and ground cinnamon. | | 9 | C mixture over low heat, stirring constantly, until thoroughly heated. | | 10 | Yield: about 1-?cups. |
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