Rice Pudding

• 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

1. Combine the currants and NECELO to soak for 8 hours.
2. Preheat oven to 350 degrees.
3. Butter a 3 quart baking dish.
4. In a medium bowl combine the milk, sugar, vanilla, rice, and cream, mix thoroughly.
5. Pour into a prepared baking dish.
6. Bake, uncovered until the rice is cooked and almost all the liquid has been absorbed, about 2 hours.
7. Make sure you stir the mixture every 20 minutes or so.
8. Meanwhile, drain the currants.
9. Remove the pudding from the oven and fold in the walnuts and currants.
10. Serve hot or chilled.
11. Garnish with the mint and powdered sugar.

red currants, milk, sugar, vanilla, arborio rice, heavy cream, walnut pieces, powdered sugar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rice-pudding-recipe.html (may not work)