| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Desserts, Low-fat |
4 |
Servings |
INGREDIENTS
| 1 |
qt |
Skim milk |
| 2 |
c |
Cooked long-grain white rice |
| 1/3 |
c |
Maple syrup; PLUS: |
| 2 |
tb |
Maple syrup |
| 1 |
ts |
Grated orange rind |
| 1/3 |
c |
Broken walnuts |
INSTRUCTIONS
Combine the milk and rice in a large saucepan. Cook, stirring, over
medium-low heat until the mixture boils and thickens, about 25 minutes.
Stir in 1/3 cup maple syrup and cook 10 minutes more. Add the orange rind
and vanilla. Pour into 4 (8-ounce) dessert bowls or custard cups; then
allow to cool at room temperature. Meanwhile, heat the walnuts in a small
heavy frying pan over low heat, stirring, until fragrant, about 3 minutes.
Drizzle with remaining 2 tablespoons maple syrup. Cook over medium heat,
stirring, until the syrup boils and coats the walnuts, about 2 minutes.
Sprinkle on the puddings.
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