Old fashioned rice pudding topped with an easy apple rum topping.

Apple Rum Topping on Rice Pudding

Rice Pudding:

3 cups cooked rice
4 cups milk - divided use
2/3 cup granulated sugar
2 large eggs, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract

Apple Rum 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. For Rice Pudding: Combine rice, 3 1/2 cups milk and sugar. Cook over medium heat, stirring occasionally, until thick and creamy about 15 minutes. Blend remaining 1/2 cup milk and eggs. Stir into rice mixture. Cook 2 minutes longer, stirring constantly. Add butter and vanilla. Turn into serving dishes. Serve warm or cold with Apple Rum Topping.
2. For Apple Rum 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.

Recipe provided courtesy of the USA Rice Federation.