Maple Pecan Rice Pudding

• 1/2 cup Farmhouse(R) Long Grain White Rice
• 1-1/2 cups water
• 1/8 teaspoon salt
• 1-1/2 cups milk
• 1 cup pecans, chopped and toasted
• 1/2 cup maple syrup
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• Whipped cream

1. Preheat oven to 350u0b0.
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. 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. Stir in maple syrup. Add eggs and egg yolk, vanilla and cinnamon. Stir until blended.
5. Stir cooked rice into milk mixture. Place in 6 cup greased souffle dish.
6. Place souffle dish in a large roasting pan. Fill roasting pan with hot water until about half way up the souffle dish.
7. Bake in preheated oven until souffle is set in the center and brown around the edges, about 1 hour.
8. Remove souffle dish from oven and water bath. Let cool at least 15 minutes.
9. Serve with whipped cream and sprinkled with remaining pecans.

farmhouseuae, water, salt, milk, pecans, maple syrup, eggs, egg yolk, vanilla, cinnamon, cream

Taken from www.epicurious.com/recipes/member/views/maple-pecan-rice-pudding-50145149 (may not work)