Return to Main Recipes Page/Return to Home Page
Pudding:
Marmalade Sauce:
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:
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
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
1 teaspoon cornstarch
1/3 cup cream sherry
1 10-ounce jar orange marmalade
1/4 cup chopped pecans
1 pinch ground cinnamon
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.