-
1
Preheat oven to 350u00b0.
-
2
In small sauce pan over medium heat, bring rice, water and salt to boil. Reduce to low boil, cover, and cook for 20 minutes. Remove from heat.
-
3
While rice is cooking, place milk and 1/2 cup pecans in small sauce pan. Bring just to a boil and remove from heat. Cover and let sit for 15 minutes. Strain milk mixture into medium bowl. Discard cooked pecans.
-
4
Stir in maple syrup. Add eggs and egg yolk, vanilla and cinnamon. Stir until blended.
-
5
Stir cooked rice into milk mixture. Place in 6 cup greased souffle dish.
-
6
Place souffle dish in a large roasting pan. Fill roasting pan with hot water until about half way up the souffle dish.
-
7
Bake in preheated oven until souffle is set in the center and brown around the edges, about 1 hour.
-
8
Remove souffle dish from oven and water bath. Let cool at least 15 minutes.
-
9
Serve with whipped cream and sprinkled with remaining pecans.
