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

1. Combine rice, 3-1/2 cups milk and Sugar.
2. Cook over medium heat, stirring occasionally, until thick and creamy about 15 minutes.
3. Blend remaining 1/2 cup milk and eggs. Stir into rice mixture.
4. Cook 2 minutes longer, stirring constantly. Add butter and vanilla.
5. Turn into serving dishes. Serve warm or cold with Apple rum Topping.
6. Apple rum 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.