Maple Custard Rice Pudding

Name: Maple Custard Rice Pudding
Ingredients: 3 cups milk; 3 cups light cream (10%); 1 teaspoon vanilla; 1/8 teaspoon salt; 1/2 cup maple syrup; 6 eggs; 2 cups cooked long-grain rice (cooked in milk instead of water); maple syrup, to taste

8 ingredients

6 steps

Ingredients

3 cups milk
3 cups light cream (10%)
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup maple syrup
6 eggs
2 cups cooked long-grain rice (cooked in milk instead of water)
maple syrup, to taste

Directions

1

Preheat oven to 325°F.
2

Butter a 12-inch square casserole dish.
3

In a large bowl, combine the milk, cream, maple syrup, vanilla, salt, and eggs; mix well to ensure that the eggs are thoroughly incorporated.
4

Add rice and stir until well combined.
5

Pour mixture into casserole dish; bake until mixture is set and top is golden and bubbling (30-40 minutes) or for a slightly creamier consistency cook in a hot water bath for 40-45 minutes.
6

Serve hot or cold, drizzled with maple syrup.