Maple Pecan Rice Pudding

Directions

1. 1
   Preheat oven to 350°.
2. 2
   In small sauce pan over medium heat, bring rice, water and salt to boil. Reduce to low boil, cover, and cook for 20 minutes. Remove from heat.
3. 3
   While rice is cooking, place milk and 1/2 cup pecans in small sauce pan. Bring just to a boil and remove from heat. Cover and let sit for 15 minutes. Strain milk mixture into medium bowl. Discard cooked pecans.
4. 4
   Stir in maple syrup. Add eggs and egg yolk, vanilla and cinnamon. Stir until blended.
5. 5
   Stir cooked rice into milk mixture. Place in 6 cup greased souffle dish.
6. 6
   Place souffle dish in a large roasting pan. Fill roasting pan with hot water until about half way up the souffle dish.
7. 7
   Bake in preheated oven until souffle is set in the center and brown around the edges, about 1 hour.
8. 8
   Remove souffle dish from oven and water bath. Let cool at least 15 minutes.
9. 9
   Serve with whipped cream and sprinkled with remaining pecans.