Creamy rice pudding, with a kiss of rum, served with a buttered rum apple topping.

Apple Buttered Rum Pudding

1 cup cooked rice
2 cups half-and-half
1/3 cup granulated sugar
1 tablespoon (1 envelope) unflavored gelatin
1/4 cup water
2 tablespoons rum or 1 teaspoon rum extract
1 cup sour cream

Apple Topping:
1/2 to 3/4 cup brown sugar, firmly packed
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
1 (20-ounce) can pie-sliced apples
1 tablespoon butter or margarine
2 tablespoons rum or 1 teaspoon rum extract

1. Combine rice, half-and-half and sugar in saucepan. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally. Soften gelatin in water. Add to rice mixture and stir until gelatin dissolves. Cool until thickened but not set. Fold in rum and sour cream. Spoon into individual molds. Chill until firm. Unmold and ladle hot apple topping over pudding.
2. For Apple Topping: Blend sugar, cornstarch, cinnamon and water in saucepan. Add apples. Bring to a boil, reduce heat, and simmer 15 to 20 minutes or until apples are tender, stirring occasionally. Remove from heat. Add butter and rum. Makes 2 1/3 cups topping.

Makes 6 servings (3 cups pudding).

Recipe provided courtesy of the USA Rice Federation.