Ingredients
1/2 cup Farmhouse® Long Grain White Rice
1-1/2 cups water
1/8 teaspoon salt
1-1/2 cups milk
1 cup pecans, chopped and toasted
1/2 cup maple syrup
2 large eggs
1 large egg yolk
1 teaspoon vanilla
1/4 teaspoon cinnamon
Whipped cream
Preparation
Preheat oven to 350°. In small sauce pan over medium heat, bring rice, water and salt to boil. Reduce to low boil, cover, and cook for 20 minutes. Remove from heat. While rice is cooking, place milk and 1/2 cup pecans in small sauce pan. Bring just to a boil and remove from heat. Cover and let sit for 15 minutes. Strain milk mixture into medium bowl. Discard cooked pecans. Stir in maple syrup. Add eggs and egg yolk, vanilla and cinnamon. Stir until blended. Stir cooked rice into milk mixture. Place in 6 cup greased soufflé dish. Place soufflé dish in a large roasting pan. Fill roasting pan with hot water until about half way up the soufflé dish. Bake in preheated oven until soufflé is set in the center and brown around the edges, about 1 hour. Remove soufflé dish from oven and water bath. Let cool at least 15 minutes. Serve with whipped cream and sprinkled with remaining pecans.
