| 1 | Rice plays a big part in dutch cooking and this comforting pudding with a hint of orange is wonderful with fresh red currant sauce. |
| 2 | You can also serve it with just a sprinkle of sugar on top and your favourite fresh berries on the side. |
| 3 | In a large saucepan, bring milk and rice to boil, stirring occasionally; reduce heat, cover and simmer for 20 minutes. |
| 4 | Strain rice, reserving milk, meahwhile, in a bowl, beat eggs; gradually whisk in milk. |
| 5 | Stir in rice, sugar, vanilla and orange rind. |
| 6 | Spoon into 8 greased ?cup custard cups. |
| 7 | Place cups in a large cake pan or roaster; pour in enough hot water to come half way up sides. |
| 8 | Bake in 325°F oven for 55 to 60 minutes or til set. |
| 9 | Let cool slightly. |
| 10 | Run a knife around edge of each custard; invert onto serving plate. |
| 11 | Serve warm or cold with sauce. |
| 12 | Red currant sauce: in saucepan, bring currants and 1/3 cup water to a boil. |
| 13 | Reduce heat to medium low and simmer, covered for 5 minutes or til currants are softened. |
| 14 | Using a food mill or sieve, press out seeds. |
| 15 | Return currant puree to saucepan along with 2/3 cup water and sugar; simmer over low heat for 10 minutes or til mixture slightly thickens. |
| 16 | Makes 2 cups |
