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. Serves 2. Gourmet February 1995
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|Serving Size: 1 Serving (1753g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1383 (49%)|
|Amt Per Serving||% DV|
|Total Fat 153.6g||205 %|
|Saturated Fat 93.7g||469 %|
|Monounsaturated Fat 44.8g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 688.1mg||212 %|
|Sodium 645.6mg||22 %|
|Potassium 2038.7mg||54 %|
|Total Carbohydrate 314.3g||92 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 312.3g|
|Protein 54.4g||78 %|
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Calories per serving: 2820
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