Apple Buttered Rum Pudding


Apple Buttered Rum Pudding 1 cup cooked rice 2 cups half -nd-half 1/3 cup granulated sugar 1 tablespoon (1 envelope) unflavored gelatin 1/4 cup water 2 tablespoons rum or 1 teaspoon rum extract 1 cup sour cream Apple 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


Combine Rice, Half-and-half And Sugar In Saucepan. Bring To A Boil; Reduce Heat And Simmer 20 Minutes, Stirring Occasionally. Soften Gelatin In Water. Add To Rice Mixture And Stir Until Gelatin Dissolves. Cool Until Thickened But Not

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