Maple Rice Pudding
rec.food.cooking/Karen Selwyn (1996)

In a small bowl soak:
1/2 cup currants in
1/4 cup dark rum
for at least 30 minutes.

In a large saucepan cook:
2/3 cup rice
in boiling salted water to cover
for 20 minutes. Drain the rice in a sieve, and rinse it under running cold water. Return the rice to the pan.

Add:
2/3 cup heavy cream and
grated rind of 1 lemon
Cook the mixture over moderate heat, stirring occasionally, for 10 minutes. Remove the pan from the heat.

Add:
2 1/2 cups heavy cream
2/3 cup maple syrup
the currant mixture
2 eggs, beaten lightly

Transfer mixture to a buttered shallow 1 1/2 quart baking dish and bake it in a 350 degree preheated oven for 45 to 50 minutes or until golden.

Serve the pudding warm with lightly whipped cream or additional maple syrup.