Maple Rice Pudding

This recipe calls for walnuts but since my son is allergic I substituted almonds; even pecans would be good too. For some, this recipe may be lacking a little in flavor. One could add in additional vanilla, a little bit of cinnamon, or even more maple syrup. Do what you will with it to make it the perfect dessert.

• Difficulty: Medium
• Category: Dessert
• Cuisine: American
• Cooking Method: Boil

Ingredients

• qt skim milk (946 g)
• 2 cup cooked long-grain white rice (317 g)
• 1/3 cup maple syrup (97 g)
• 2 tbsp maple syrup (33 g)
• tsp orange rind (grated) (2 g)
• 1/3 cup broken sliced almonds (28 g)
• tsp vanilla extract (4 g)

Instructions

1. Combine the milk and rice in a large saucepan. Cook, stirring over medium-low heat until the mixture boils and thickens about 25 minutes.
2. Stir in 1/3 cup maple syrup and cook an additional 10 minutes.
3. Add in the orange rind and vanilla
4. Pour into 4 (8 oz) dessert bowls or custard cups; then allow to cool at room temperature.
5. Heat nuts in a small heavy frying pan over low heat, stirring, until fragrant, about 3 minutes. Drizzle with the remaining 2 tablespoons of maple syrup. cook over medium heat, stirring, until the syrup boils and coats the nuts, about 2 minutes. Sprinkle on the puddings.