Instructions: In a large shallow pan, combine rice, maple syrup, dash salt, raisins, vanilla, milk and water Bake at 325 F for 2 to 2-1/2 hours, stirring occasionally. The pudding will repeatedly get a brown skin which should be stirred in. Taste to make sure rice is quite tender. About 20 minutes before it is done, stir in a splash of dark rum Remove from oven when it is still definitely soft and loose, it will thicken as it cools. Serve with heavy cream

Derived from The Political Palate, Bloodroot Collective

Ive always made this with brown rice; my guess is it would work fine with white but would take less time (30 min or so less); omit the water to decrease the time till its mostly evaporated.

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