Preheat oven to 350 degrees. Cook the orzo for 8 to 10 minutes or according to package directions. Drain and toss with butter and currants and spread in a shallow 2 quart gratin dish; set aside. Add sugar and saffron to milk and bring just to under a boil and cool. Whisk eggs together and gradually blend in milk; season with a pinch of salt and lots of fresh pepper. Pour over pasta and currants. Place gratin dish in a large baking pan and pour boiling or very hot water into the pan to reach half way up the side of the gratin dish. Bake for 1 hour or until set.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.