Maple Rice Pudding

This recipe comes from the "War in the Kitchen" series in the Toronto Star, this one published 19th March,1942 . Marie Holmes gave us one of her “sugar savers” recipes, and she wrote

“The maple syrup crop of 1942 has special significance. It is a 100 per cent Canadian product and it is a pure, natural sweet which will help to make up for the reduction of imported cane sugar we are all trying so earnestly to put into force.” 

And she was right. This Rice Pudding has an unusual meringue topping. It has no sugar, but the syrup makes the pudding very sweet. Plus the syrup swirlled around the meringue topping was really nice. Very enjoyable, and another empty dish proved the family loved it too

1/4 cup rice

2 cups milk

11 tablespoons cornstarch

1½ cup maple syrup

2 egg yolks

2 egg whites

1/4 cup maple syrup

• Boil rice in salted water until tender. 
• Scald milk in double boiler. 
• Stir cornstarch smooth in ½ cup maple syrup and add gradually to the hot milk. 
• Stir until| mixture thickens and cook 15 minutes. 
• Add to rice and well-beaten egg yolks. 
• Place in buttered baking dish. 
• Beat egg whites until stiff. 
• Gradually add the one-quarter cup maple syrup and spread over pudding. 
• Bake in a moderate oven (350 degrees F.) until delicately browned-about 15 minutes.