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Pudding, Rice w/Marmalade Sauce (D)
Source: Unknown
Serves: 8

6 cups milk
1 cup uncooked medium-grain rice
1/8 teaspoon salt
1 cup sugar
3 eggs
1/4 cup butter or margarine
1 teaspoon vanilla extract

Marmalade Sauce:
1 teaspoon cornstarch
1/3 cup cream sherry
1 10-ounce jar orange marmalade
1/4 cup chopped pecans
1 pinch ground cinnamon

Bring milk to a boil in a 3-quart saucepan; add rice and salt, stirring until mixture returns to a boil. Cover, reduce heat, and simmer mixture 40 minutes. Stir in sugar.

Beat eggs until thick and lemon colored. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over low heat 5 minutes, stirring constantly. Remove from heat; stir in butter and vanilla.

Spoon cooked rice mixture into a lightly greased 1-1/2-quart baking dish, and refrigerate at least 8 hours. Before serving pudding, drizzle Marmalade Sauce over the top.

Marmalade Sauce:
Combine cornstarch and sherry in a small saucepan, stirring until cornstarch dissolves. Stir in orange marmalade, chopped pecans, and ground cinnamon. Cook mixture over low heat, stirring constantly, until thoroughly heated.

Posted by Nancy Berry

Nutritional Info Per Serving: 414 Calories (kcal); 16g Total Fat; (35% calories from fat); 10g Protein; 57g Carbohydrate; 115mg Cholesterol; 208mg Sodium