Ingredients
- 1/2 cup dried red currants
- 1/2 cup NECELO (walnut liquor)
- 4 cups milk
- 5 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup Arborio rice
- 1 cup heavy cream
- 1/3 cup walnut pieces
- Mint sprigs and powdered sugar, for garnish
Directions
Combine the currants and NECELO to soak for 8 hours. Preheat oven to 350 degrees. Butter a 3 quart baking dish. In a medium bowl combine the milk, sugar, vanilla, rice, and cream, mix thoroughly. Pour into a prepared baking dish. Bake, uncovered until the rice is cooked and almost all the liquid has been absorbed, about 2 hours. Make sure you stir the mixture every 20 minutes or so. Meanwhile, drain the currants. Remove the pudding from the oven and fold in the walnuts and currants. Serve hot or chilled. Garnish with the mint and powdered sugar.
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By rzr2112
on January 06, 2013
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I believe the previous reviewed neglected to use Arborio rice. I have used this recipe multiple times over the past 3 years and have never been disappointed. It is extremely rich, just as you would expect risotto to be.
By cookingtolive196972
on September 01, 2011
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I wish someone had proof read the recipe before posting it. It is tasty but a definite loser. I was commited to the recipe before it dawned on me that 1/4 cup rice wasn't enough. I doubled the rice and still wound up with a soupy mess. After 2 hours of cooking and stirring, I strained out the cooked rice from the ample amount of milk/cream remaing and have added another 1/2 cup rice. We'll see what happens in another 2 hours. BTW, this recipe appears on numerous Internet sites with the same rice amount, does no one check for accuracy???
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