Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 1/3 cups milk

　　1/2 cup converted rice

　　3 tablespoons sugar

　　1/4 teaspoon salt

　　3/4 cup half-and-half

　　1/4 cup red currant jelly

　　1/4 cup water

　　2 tablespoons dried cranberries or raisins

　　1 tablespoon fresh lemon juice

　　1 large egg

　　1/2 teaspoon vanilla

　　1 tablespoon chopped toasted walnuts

　　

Step 1

In a heavy saucepan, simmer milk, rice, sugar, salt and 1/2 cup half-and-half, covered, until rice is tender and most liquid is absorbed, about 30 minutes.

　　

Step 2

While rice is cooking, in a small saucepan simmer jelly, water, cranberries or raisins, and lemon juice, covered, stirring occasionally, until jelly melts and sauce thickens slightly. Keep sauce warm.

　　

Step 3

In a measuring cup, beat together with a fork egg, vanilla and remaining 1/4 cup half-and-half.

　　

Step 4

Remove rice from heat and stir in egg mixture. Cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes.

　　

Step 5

Stir walnuts into sauce and serve rice pudding with sauce.