Apple-Buttered Rum Pudding
 

Ingredients:
2 cups half and half
1 cup cooked rice
1/3 cup sugar
1/2 teaspoon salt
1 envelope unflavored gelatin
1/4 cup water
2 tablespoons rum
1 cup sour cream
TOPPING:
1/2 cup light brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup water
20 ounces canned apple pie slices
1 tablespoon butter
2 tablespoons rum
 

Instructions:
Combine half-and-half, rice, sugar and salt; bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Soften gelatin in water; add to rice mixture, stirring until gelatin dissolves. Cool until thickened but not set. Fold in rum and sour cream; spoon into individual molds and chill until firm. Un-mold and spoon hot Apple Topping over pudding.
Apple Topping: Makes 2 1/3 cups. Blend sugar, cornstarch, salt, cinnamon and water; add apples and bring to a boil. Reduce heat and simmer 15 to 20 minutes, or until apples are tender, stirring occasionally. Remove from heat; add butter and rum. Spoon over pudding.