Maple-coconut Rice Pudding

The world needs men who cannot be bought; whose word is their bond; who put character above wealth; who possess opinions and a will; who are larger than their vocations; who do not hesitate to take chances; who will not lose their individuality in a crowd; who will be honest in small things as in great things; who will make no compromise with wrong; whose ambitions are not confined to their own selfish desires; who will not say they do it “because everyone else does it;” who are true to their friends through good report and evil report, in adversity as well as in prosperity; who do not believe that shrewdness, cunning and hardheadedness are the best qualities for winning success; who are not ashamed or afraid to stand for the truth when it is unpopular, who can say “no” with emphasis, although all the rest of the world says “yes.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts, Puddings, Rice	4	Servings

INGREDIENTS

2	c	Cooked rice
1/3	c	Grated unsweetned coconut
1 1/4	c	Skim milk
1/4	c	Maple syrup
1 1/2	t	Cinnamon
2		Eggs

INSTRUCTIONS

Coat a 2-quart baking dish with nonstick spray, and add rice and
coconut. In a medium bowl, whisk the milk, maple syrup, cinnamon and
eggs, and pour over the rice. Stir to combine. Bake, uncovered at 325
F until set, 45 to 50 minutes.

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