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.