Title: Rystpudding met bessensaus (rice pudding with
 Categories: Desserts, Puddings, Breakfast
      Yield: 8 Servings
 
MMMMM--------------------MM BY HELEN PEAGRAM-------------------------
      4 c  Milk
    3/4 c  Long grain rice
      4    Eggs
    1/2 c  White sugar
      1 ts Vanilla
  1 1/2 ts Orange rind, finely grated

MMMMM---------------------RED CURRANT SAUCE--------------------------
      3 c  Red currants
    3/4 c  Sugar
 
  Rice plays a big part in Dutch cooking and this comforting pudding
  with a hint of orange is wonderful with fresh red currant sauce. You
  can also serve it with just a sprinkle of sugar on top and your
  favourite fresh berries on the side.
  
  In a large saucepan, bring milk and rice to boil, stirring
  occasionally; reduce heat, cover and simmer for 20 minutes.
  
  Strain rice, reserving milk, meahwhile, in a bowl, beat eggs;
  gradually whisk in milk.  Stir in rice, sugar, vanilla and orange
  rind. Spoon into 8 greased 3/4 cup custard cups. Place cups in a
  large cake pan or roaster; pour in enough hot water to come half way
  up sides. Bake in 325-F oven for 55 to 60 minutes or til set. Let
  cool slightly. Run a knife around edge of each custard; invert onto
  serving plate. Serve warm or cold with sauce.
  
  Red Currant Sauce: In saucepan, bring currants and 1/3 cup water to a
  boil. Reduce heat to medium low and simmer, covered for 5 minutes or
  til currants are softened.
   Using a food mill or sieve, press out seeds.  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. Makes 2 cups.
  
  From Canadian Living Nov/93