Maple Walnut Rice Pudding Recipe

1 quart milk
2 cups cooked long-grain white rice
1/3 cup + 2 Tbsp real maple syrup, divided
1 tsp orange zest
1/4 tsp vanilla extract
1/3 cup chopped walnuts

Put the milk and cooked rice in a large pot over medium-low heat. Bring to a boil, stirring until mixture gets nice and thick, 20 to 25 minutes. Be sure to stir frequently.

While stirring, add 1/3 cup of the real maple syrup and allow to simmer for 10 minutes, stirring frequently.
Add the orange zest and vanilla extract, stirring to combine well.

Now pour into individual custard cups or dessert bowls and allow to cool at room temperature.

When almost ready to serve, prepare the walnuts. Get out a heavy skillet and put it over low heat. Add the walnuts to the dry (un-oiled) skillet and heat until just warm and fragrant. Add the remaining 2 tablespoons real maples syrup to the skillet and stir to combine well. Continue heating until the syrup starts to bubble, stirring constantly.

Spoon walnut mixture over each individual pudding bowl and serve while walnuts are still warm.

Will make 4 (8 oz size) desserts.