Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  dried currants
  2        tablespoons  brandy
  1 1/2           cups  water
     1/4           cup  long-grain white rice
  1              pinch  salt
  2               cups  low-fat milk
  2          teaspoons  unflavored gelatin
     1/3           cup  sugar
  1           teaspoon  grated orange peel
     1/2      teaspoon  ground cinnamon
  1              large  egg
  1           teaspoon  vanilla extract

Preparation:

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.

Nutritional Information:

167 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 32g Carbohydrate; 47mg Cholesterol; 57mg Sodium