Rice Currant Pudding

  • 1 C short grain Italian rice (risotto)
  • 2 C milk
  • 3 T beef suet
  • 1 C cream
  • 3 egg yolks beaten with 1 T sherry
  • 1 T orange flower water
  • 1/2 C white sugar
  • 1 lb currants

Wash rice in sieve. Simmer rice in milk until all liquid is absorbed. Put rice away to chill overnight.

The next day, mix everything well. Pour into a casserole and bake about 45 min. at 350F or until top begins to brown. Serve quite warm with a little extra cream on top.

Credits: Known World Handbook

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