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Maple Rice Pudding




Source of Recipe


Family Circle Magazine


List of Ingredients




4 cups milk
1 cup long-grain white rice
1 cup sugar
1/2 teaspoon salt
1 sweet apple (such as Gala), peeled, cored and diced
1/2 cup pecans, toasted and chopped
1/3 cup maple syrup
2 large eggs
3 tablespoons golden rum
1/4 teaspoon ground allspice
Pinch ground nutmeg




Recipe



1. In heavy-bottomed saucepan, mix milk, rice, 2/3 cup sugar and salt. Bring to a simmer over medium-high heat. Reduce heat to low; cover; simmer, stirring occasionally, 20 minutes. Add apple; cook, covered, 20 minutes, until tender.
2. Meanwhile, in small saucepan, heat remaining 1/3 cup sugar and 2 tablespoons water over high heat. Boil until light amber in color, about 5 to 7 minutes.
3. Line baking sheet with foil; grease foil. Spread pecans on foil. Pour sugar mixture over pecans. Let cool; break or chop into small pieces.
4. In bowl, whisk maple syrup and eggs. Stir rum, allspice and nutmeg into rice mixture. Whisk small amount of rice mixture into maple syrup mixture. Stir maple syrup mixture back into rice mixture; cook until thickened (160°), about 3 minutes. Divide among 8 cups. Top with sugared pecans.

Nutrient Value Per Biscuit: 379 calories, 11 g fat (4 g saturated), 8 g protein, 63 g carbohydrate, 1 g fiber, 223 mg sodium, 70 mg cholesterol.