Rice Pudding with Red Currant Sa

• 4 cups milk
• 3/4 cup long grain rice
• 4 large eggs
• 1/2 cup sugar white
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons orange zest finely grated
• 3 cups red currants
• 3/4 cup sugar

1. In a large saucepan, bring milk and rice to boil, stirring occasionally; reduce heat, cover and simmer for 20 minutes.
2. Strain rice, reserving milk, meahwhile, in a bowl, beat eggs; gradually whisk in milk.
3. Stir in rice, sugar, vanilla and orange rind.
4. Spoon into 8 greased 3/4 cup custard cups.
5. Place cups in a large cake pan or roaster; pour in enough hot water to come half way up sides.
6. Bake in 325-F oven for 55 to 60 minutes or til set.
7. Let cool slightly.
8. Run a knife around edge of each custard; invert onto serving plate.
9. Serve warm or cold with sauce.
10. Red Currant Sauce: In saucepan, bring currants and 13 cup water to a boil.
11. Reduce heat to medium low and simmer, covered for 5 minutes or til currants are softened.
12. Using a food mill or sieve, press out seeds.
13. Return currant puree to saucepan along with 23 cup water and sugar; simmer over low heat for 10 minutes or til mixture slightly thickens.
14. You can also serve it with just a sprinkle of sugar on top and your favourite fresh berries on the side.

milk, long grain rice, eggs, sugar white, vanilla, orange zest, red currants, sugar

Taken from recipeland.com/recipe/v/rice-pudding-red-currant-sa-42835 (may not work)