1/4 cup uncooked rice
1 egg, beaten
1/4 cup pure Vermont maple syrup
1 cup milk (scalded)
1/2 teaspoon vanilla
1/3 cup raisins
Cook rice. To make custard, beat egg, add syrup, milk and vanilla. Mix well. Add raisins and rice. Butter a 1 quart baking dish and line with bread crumbs. Place mixture in dish and bake at 350* F until knife comes out clean, 45-50 minutes.
Recipe from Vermont Maple Cookbook 1998
Here’s a great article on health.com on the benefits of Maple Syrup.
Health.com
By Leslie Barry
There’s nothing sappy about syrup. It can boost your immune system, age-proof your skin, calm tummy troubles, and… Read More Here
We would like to introduce everyone to our new site. Check out the Maple Blog where you can find all types of information about Vermont’s best product…Maple Syrup. In addition maples-hivue.com, you can also find us now at www.maplesyrupforsale.com.
On the concrete base of support beam in the sugarhouse is written “old HAS 67 years”. That would be old Herm, Dale’s grandfather, he was sixty seven years old when our current sugarhouse was built. My dad is sixty-seven this year and he’s decided it might be time to do some upgrades! As I write,…
