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Serves 6-8

INGREDIENTS:

• 4 cups milk (whole, 2% or whatever you like)


• 1/2 cup maple syrup


• 1 cup white rice (medium grain is good) not "instant"


• 1 large egg


• 1 tsp vanilla extract


• 1/2 tsp ground cinnamon


• 1 cup small diced apple


• 1/3 cup golden raisins (or regular raisins)

PROCEDURE:

Use a deep, stainless steel pot to heat 4 cups of milk with 1/2 cup maple syrup. Whisk the maple syrup in so that it is completely incorporated and then, just as it comes to a boil, add 1 cup of medium grained white rice, not the instant kind, and stir that in and adjust the heat so it is just simmering along.

While the rice is cooking along, use a mixing bowl and whisk to beat the egg, vanilla and ground cinnamon.

The rice is going to take about 20 minutes to cook and be soft to the tooth and about 16-17 minutes into that add 1 cup of finely diced apple and 1/3 cup golden raisins and stir those in.

After another minute or two, use a ladle to scoop some of the hot liquid into the bowl with the beaten egg and use a whisk to beat that up, and then fold that back into the pot with the cooking rice and let that cook for another minute or two and it's ready to go.

HINTS:

Serve hot or cold. When chilling in the fridge, make sure it is spread out in a relatively thin layer so it cools quickly without the center staying warm for a long time. Just remember to cover it when it is cool so that the top doesn't dry out. Adding a little hot liquid to the egg before adding to the pot is called "tempering" and helps to keep the egg from curdling in the pot.