- 1 1/3 cups milk
- 1/2 cup converted rice
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 cup half-and-half
- 1/4 cup red currant jelly
- 1/4 cup water
- 2 tablespoons dried cranberries or raisins
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1/2 teaspoon vanilla
- 1 tablespoon chopped toasted walnuts
- In a heavy saucepan, simmer milk, rice, sugar, salt and 1/2 cup half-and-half, covered, until rice is tender and most liquid is absorbed, about 30 minutes.
- While rice is cooking, in a small saucepan simmer jelly, water, cranberries or raisins, and lemon juice, covered, stirring occasionally, until jelly melts and sauce thickens slightly. Keep sauce warm.
- In a measuring cup, beat together with a fork egg, vanilla and remaining 1/4 cup half-and-half.
- Remove rice from heat and stir in egg mixture. Cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes.
- Stir walnuts into sauce and serve rice pudding with sauce.