Title: Rice pudding with brandy currants
 Categories: Desserts, Low-fat
      Yield: 4 Servings
 
      2 tb Dried currants
      2 tb Brandy
  1 1/2 c  Water
    1/4 c  Long-grain white rice
      1 pn Salt
      2 c  Low-fat milk
      2 ts Unflavored gelatin
    1/3 c  Sugar
      1 ts Grated orange peel
    1/2 ts Ground cinnamon
      1 lg Egg
      1 ts Vanilla extract
 
  Bring 2 tablepsoons dried currants and brandy to boil in small
  saucepan. Remove mixture from heat.  Combine 1-1/2 cups water, rice
  and salt in another small saucepan. Bring to boil, stirring
  occasionally. Reduce heat to low.  Cook uncovered until almost all
  water is absorbed and rice is very soft, stirring occasionally, about
  20 minutes. Place 2 cups milk in heavy medium saucepan; sprinkle
  gelatin over milk. Let stand 10 minutes to soften. Heat milk mixture
  over low heat until just warm, stirring until gelatin dissolves. Add
  currant mixture, rice, sugar, orange peel and cinnamon. Cook over low
  heat until mixture thickens slightly, stirring occasionally, about 12
  minutes; do not boil. Whisk egg and vanilla in medium bowl to blend.
  Mix 1/2 cup of hot rice mixture into egg. Return egg mixture to
  saucepan and stir over very low heat 3 minutes; do not boil. Remove
  mixture from heat. Place saucepan in bowl of ice water. Stir pudding
  occasionally until cool. Spoon into four 3/4-cup custard cups.
  Refrigerate until set, at least
        8    hours.