Maple Rice Pudding
long grain rice
Combine the milk and rice in a large saucepan.
Cook over medium-low heat until the mixture boils and thickens, stirring occasionally, 40 to 60 minutes, or reaches desired consistency.
Stir in ⅓ cup maple syrup and cook 10 minutes more.
Add the orange rind and vanilla exact.
Pour into 4 (8-ounce) dessert bowls or custard cups; then allow to cool at room temperature, or chilled in the refrigerator for a couple of hours or overnight.
Just before serving, heat the walnuts in a small heavy frying pan over low heat, stirring, until fragrant, about 3 minutes.
Drizzle with remaining 2 tablespoons maple syrup.
Cook over medium heat, stirring, until the syrup boils and coats the walnuts, about 2 minutes.
Sprinkle on the puddings.
The puddings can be served at room temperature or chilled.