1 cup walnuts
3 cups milk
1 cup maple syrup
1 Tablespoon vanilla extract
1 teaspoon maple extract
1/2 teaspoon salt
6 cups cooked brown rice
Preheat over to 350 degrees. Butter a large flat casserole.
On a rimmed baking sheet, toast walnuts for 10 minutes. Remove from hot pan to cool.
Once cooled, coarsely chop walnuts and set aside.
Beat eggs until light. Stir in milk, maple syrup, vanilla and maple extracts, and salt.
In a large bowl, mix together rice and walnuts. Stir in liquid mixture until completely
Pour into prepared pan. Place pan on cookie sheet.
Bake 45-60 minutes until the center is firm and edges begin to brown.
Serve warm or chilled.
Cover and refrigerate leftovers.
Serve as dessert or breakfast. Top with whipped cream or ice cream.