Apple-Buttered Rum Pudding
Source of Recipe
Internet
List of Ingredients
2 cups light cream
1 cup cooked white rice
1/3 cup sugar
1/2 tsp. salt
1 envelope unflavored gelatin
1/4 cup water
2 Tbsp. rum
1 cup sour cream
Apple Topping
3/4 cup packed light brown sugar
2 Tbsp. cornstarch
1/4 tsp. salt
1/2 tsp. cinnamon
1 can (20 oz) pie sliced apples
1/2 cup water
1 Tbsp. butter
2 Tbsp. rum
Recipe
In saucepan, combine the cream, rice, sugar, and salt and bring to a boil. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Meanwhile, in a bowl, soften the gelatin in the water for 5 minutes. Remove the rice mixture from heat and stir in the gelatin mixture until gelatin dissolves. Let cool until thickened but not set.
Fold in rum and sour cream. Spoon into individual molds and chill until firm.
To make topping, combine brown sugar, cornstarch, salt, cinnamon and water in a saucepan and stir well. Add apples and bring to a boil. Reduce heat to low and simmer for 20 minutes or until apples are tender.
Remove from heat and add rum and butter.
To serve, unmold the pudding onto individual plates. Reheat topping until hot, if necessary and spoon over the pudding.
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