Apple Buttered Rum Pudding

Description
Makes 6 servings (3 cups pudding)

Ingredients

 * 1 cup cooked rice
 * 2 cups half and half
 * 1/3 cup Sugar
 * 1 tablespoon (1 envelope) unflavored gelatin
 * 1/4 cup water
 * 2 tablespoons rum or 1 teaspoon rum extract
 * 1 cup sour cream

Apple Topping

 * 1/2 to 3/4 cup brown sugar
 * 2 teaspoons cornstarch
 * 1/2 teaspoon ground cinnamon
 * 1/2 cup water
 * 1 20-ounce can pie-sliced Apples
 * 1 tablespoon butter or margarine
 * 2 tablespoons rum or 1 teaspoon rum extract

Directions

 * 1) Combine rice, half and half and Sugar in saucepan.
 * 2) Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally.
 * 3) Soften gelatin in water. Add to rice mixture and stir until gelatin dissolves.
 * 4) Cool until thickened but not set. Fold in rum and sour cream.
 * 5) Spoon into individual molds. Chill until firm. Unmold and ladle hot Apple topping over pudding.
 * 6) Apple Topping: Blend Sugar, cornstarch, cinnamon and water in saucepan.
 * 7) Add Apples. Bring to a boil, reduce heat, and simmer 15 to 20 minutes or until Apples are tender, stirring occasionally.
 * 8) Remove from heat. Add butter and rum. Makes 2-1/3 cups topping.