Apple Buttered Rum Pudding

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Makes 6 servings (3 cups pudding)


Apple Topping[edit]


  1. Combine rice, half and half and Sugar in saucepan.
  2. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally.
  3. Soften gelatin in water. Add to rice mixture and stir until gelatin dissolves.
  4. Cool until thickened but not set. Fold in rum and sour cream.
  5. Spoon into individual molds. Chill until firm. Unmold and ladle hot Apple topping over pudding.
  6. Apple Topping: Blend Sugar, cornstarch, cinnamon and water in saucepan.
  7. Add Apples. Bring to a boil, reduce heat, and simmer 15 to 20 minutes or until Apples are tender, stirring occasionally.
  8. Remove from heat. Add butter and rum. Makes 2-1/3 cups topping.

See also[edit]