Apple Rum Topping for Rice Pudding

Description
Makes 6 servings.

Ingredients

 * 3 cups cooked rice
 * 4 cups milk, divided
 * 2/3 cup sugar
 * 2 eggs, beaten
 * 2 tablespoons butter or margarine
 * 1 teaspoon vanilla extract
 * Apple Rum 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
Combine rice, 3-1/2 cups milk and sugar. Cook over medium heat, stirring occasionally, until thick and creamy about 15 minutes. Blend remaining 1/2 cup milk and eggs. Stir into rice mixture. Cook 2 minutes longer, stirring constantly. Add butter and vanilla. Turn into serving dishes. Serve warm or cold with Apple Rum Topping.

Apple Rum Topping: Blend sugar, cornstarch, cinnamon, and water in saucepan. Add apples. Bring to a boil, reduce heat, and simmer 15 to 20 minutes or until apples are tender, stirring occasionally. Remove from heat. Add butter and rum. Makes 2-1/3 cups topping.