Rice Pudding Cups with Pecan Rum Glaze

[BMiller]

Rice Pudding Cups with Pecan Rum Glaze

Ingredients:
4 cups skim milk    
1/4 cup butter
3/4 cup uncooked white rice, long grain    
1/4 cup granulated sugar
dash of salt    
1 large egg, beaten    
1 tsp vanilla extract    

Rum Glaze:
1/4 cup butter
1/2 cup brown sugar
1/8 cup dark rum
2 tbsp water
2/3 cup chopped pecans

Cool Whip, or another topping, like vanilla ice cream

Directions:
In a large saucepan, combine milk, butter, rice and sugar and salt.
Bring rice to a boil over medium heat; reduce heat and simmer, stirring occasionally, until rice is tender, about 25 minutes. Watch carefully to avoid scorching mix.
Remove 1/2 cup rice mixture, add egg while stirring to temper. Return to saucepan and add vanilla; heat through.
Preheat oven to 350 F.
Spoon rice pudding into oven-safe cups, coated with cooking spray. Don't overfill cups so there will be enough space in cup for the glaze later.
Bake cups long enough to set pudding, until browned on top, about 20 minutes. Remove from oven to slightly cool.

Rum Glaze:
In a saucepan combine butter, sugar, rum and water. Bring mixture to a boil and cook for 2 minutes. Stir in pecans.
Cover pudding cups with glaze, top with whipping or ice cream, and serve.