Armenian Rice Soddley Recipe

• 1/3 c. brown rice (short grain is better)
• 2 1/2 Tbsp. maple syrup
• 1 dsh salt
• 1/2 c. raisins
• 1 tsp vanilla
• 4 c. lowfat milk
• 3 c. water splash dark rum heavy cream

1. In a large shallow pan, combine rice, maple syrup, dash salt, raisins, vanilla, lowfat milk and water Bake at 325 F for 2 to 2-1/2 hrs, stirring occasionally.
2. The pudding will repeatedly get a brown skin that should be stirred in.
3. Taste to make sure rice is quite tender.
4. About 20 min before it is done, stir in a splash of dark rum Remove from oven when it is still definitely soft and loose, it will thicken as it cools.
5. Serve with heavy cream
6. Derived from The Political Palate, Bloodroot Collective
7. I've always made this with brown rice; my guess is it would work fine with white but would take less time (30 minutes or possibly so less); omit the water to decrease the time until it's mostly evaporated.

brown rice, maple syrup, salt, raisins, vanilla, milk, water

Taken from cookeatshare.com/recipes/armenian-rice-soddley-69437 (may not work)