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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Maple Rice Pudding Recipe

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This recipe for Maple Rice Pudding is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. raisins
3 T. Makers Mark bourbon
3/4 c. basmati rice
1/2 t. kosher salt
1/4 t. cinnamon
5 c. 1/2 and 1/2, divided
1/2 c. sugar
1 extra large egg, lightly beaten
1 t. vanilla
1/4 c. maple syrup, plus extra for serving if needed
1/2 t. maple flavoring
3/4 c. toasted pecans chopped (may omit)
Directions:
Directions:
Small bowl, combine raisins and bourbon. Set aside.

Combine rice and salt with 1 1/2 c. water in med heavy bottomed saucepan. Bring to boil, stir once, and simmer, covered, on the lowest heat 8-9 min, until most of water is absorbed.

Stir in 4 c. 1/2 and 1/2 and the sugar, bring to boil.
Simmer uncovered 25-30 min, until rice is very soft and pudding is thick. Stir often, especially near the end. Slowly stir in beaten egg and cook for 1 min. Off the heat, add remaining 1/2 and 1/2, vanilla, raisins, maple flavor. Stir well. Pour into bowl, put plastic wrap on top to prevent skin. Cool slightly, add pecans if desire, serve warm or chilled. May also drizzle each serving with extra maple syrup.
Number Of Servings:
Number Of Servings:
6

 

 

 

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