Rice Pudding with Marmalade Sauce

This is a really yummy homemade rice pudding recipe from a Southern Cooking cookbook. The first time I had it was the original recipe. This time I used peach jam in place of the marmalade. It tuned out great! Next time I may try Ameretto with peach jam or raspberry jam. Also, I think it needs more vanilla flavor, maybe add 1/2 to 1 tsp more vanilla extract.

Pudding:

6 cups milk
1 cup uncooked medium grain rice
1/8 tsp salt
1 cup sugar
3 eggs
1/4 cup butter
1 tsp vanilla

Sauce:

1 tsp cornstarch
1/3 cup cream sherry
10 oz orange marmalade
1/4 cup chopped pecans
pinch cinnamon (or more!)

Bring milk to boil; add rice and salt. Stir till returns to boil. Cover, reduce heat and simmer 40 minutes. Stir in sugar. Beat eggs till thick. Gradually stir 1/4 hot mixture into eggs. Slowly stir egg mixture into pudding mixture, stirring constantly. Cook on low 5 minutes stirring constantly. Remove from heat. Stir in butter and vanilla. Spoon into greased dish. Chill 8 hours.

For the sauce: Combine cornstarch and sherry until dissolved. Stir in jam, pecans and cinnamon. Cook over low heat till heated. Serve over pudding.

8 to 10 servings