Maple Custard Rice Pudding - cooking recipe

Ingredients

3 cups milk
3 cups light cream (10%)
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup maple syrup
6 eggs
2 cups cooked long-grain rice (cooked in milk instead of water)
maple syrup, to taste

Preparation

Preheat oven to 325\u00b0F.
Butter a 12-inch square casserole dish.
In a large bowl, combine the milk, cream, maple syrup, vanilla, salt, and eggs; mix well to ensure that the eggs are thoroughly incorporated.
Add rice and stir until well combined.
Pour mixture into casserole dish; bake until mixture is set and top is golden and bubbling (30-40 minutes) or for a slightly creamier consistency cook in a hot water bath for 40-45 minutes.
Serve hot or cold, drizzled with maple syrup.