Title: Rice Pudding W/ Marmalade Sauce
Categories: Dessert Pudding
Yield: 1 Servings
| 6 | c | Milk |
| 1 | c | Uncooked medium-grain rice |
| 1/8 | ts | Salt |
| 1 | c | Sugar |
| 3 | | Eggs |
| 1/4 | c | Butter or margarine |
| 1 | ts | Vanilla extract |
| | | Marmalade sauce |
| | | Marmalade sauce |
| 1 | ts | Cornstarch |
| 1/3 | c | Cream sherry |
| 1 | | (10-ounce) jar orange marmal |
| 1/4 | c | Chopped pecans |
| | | Pinch of ground cinnamon |
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 refrigerat at
least 8 hours. Before serving pudding, drizzle Marmalade Sau over the top.
Yield: 8 to 10 servings.MARMALADE SAUCECombine cornstar and sherry in a
small saucepan, stirring until cornstarch dissolve Stir in orange
marmalade, chopped pecans, and ground cinnamon. C mixture over low heat,
stirring constantly, until thoroughly heated. Yield: about 1-1/2 cups.