Maple Rice Pudding

• 1 quart milk, skim
• 2 cups long grain rice cooked
• 13 cup maple syrup
• 2 tablespoons maple syrup
• 1 teaspoon orange zest grated
• 13 cup walnuts broken

1. Combine the milk and rice in a large saucepan.
2. Cook over medium-low heat until the mixture boils and thickens, stirring occasionally, 40 to 60 minutes, or reaches desired consistency.
3. Stir in 13 cup maple syrup and cook 10 minutes more.
4. Add the orange rind and vanilla exact.
5. Pour into 4 (8-ounce) dessert bowls or custard cups; then allow to cool at room temperature, or chilled in the refrigerator for a couple of hours or overnight.
6. Just before serving, heat the walnuts in a small heavy frying pan over low heat, stirring, until fragrant, about 3 minutes.
7. Drizzle with remaining 2 tablespoons maple syrup.
8. Cook over medium heat, stirring, until the syrup boils and coats the walnuts, about 2 minutes.
9. Sprinkle on the puddings.
10. The puddings can be served at room temperature or chilled.

milk, long grain rice, maple syrup, maple syrup, orange zest, walnuts

Taken from recipeland.com/recipe/v/maple-rice-pudding-42114 (may not work)