1 qt Skim milk
2 c  Cooked long-grain white rice
1/3 c  Maple syrup; PLUS:
2 tb Maple syrup
1 ts Grated orange rind
1/3 c  Broken walnuts

Combine the milk and rice in a large saucepan. Cook, stirring, over
medium-low heat until the mixture boils and thickens, about 25 minutes.
Stir in 1/3 cup maple syrup and cook 10 minutes more. Add the orange rind
and vanilla. Pour into 4 (8-ounce) dessert bowls or custard cups; then
allow to cool at room temperature. Meanwhile, heat the walnuts in a small
heavy frying pan over low heat, stirring, until fragrant, about 3 minutes.
Drizzle with remaining 2 tablespoons maple syrup. Cook over medium heat,
stirring, until the syrup boils and coats the walnuts, about 2 minutes.
Sprinkle on the puddings.