The richest rice pudding you've ever had, made from hickory nut milk, maple syrup and whipped cream. Yield: 1.5 cups, enough for 4 small servings in custard dishes, or 5-6 3 oz jelly jars
Bring all the ingredients to a simmer except the cream. Cook with a lid ajar for 45 minutes, or until the pan is nearly dry, but still has some liquid.
Turn the heat off and transfer the pudding to a bowl, and wrap with cling film, pressing it down onto the surface to prevent it from forming a skin.
Cool the pudding to room temperature, then refrigerate until completely cool. Whip the cream to soft peaks with the maple syrup and fold in half of it just before serving.
Spoon into bowls, garnish with raw or toasted hickory nuts and spoonfuls of the leftover whipped cream.