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Cinnamon Wild Rice Pudding

 2 cups wild rice, cooked
 ½ cup Passamaquoddy Maple syrup, plus extra as garnish
 1 tsp vanilla extract
 1 tsp cinnamon
 1 tsp nutmeg
 2 cups half and half, warmed
 2 eggs
 ¾ cup raisins
 1 cup chopped pecans, toasted
 Passamaquoddy Maple sugar for dusting
1

Preheat oven to 350 degrees. Prepare rice according to package. In medium sized bowl, mix rice and all other ingredients except for pecans. Turn into a greased 1 1/2 quart casserole, sprinkle with pecans and maple sugar. Bake for 1 hour or until warm and set. Serve warm or chilled, drizzle with additional syrup before serving.

Nutrition Facts

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Serving size