Apples with Rice, a la Sultana

Ingredients

• Two cups hot milk
• a pinch of salt
• two tablespoons almond paste
• one cup rice
• one cup sugar
• two cups cut-up apples
• one cup sultana raisins

Method

1. 1

   Peel apples, cut in dices.

2. 2

   Wash and pick the sultana raisins; cook separately in water, sugar, brandy, and lemon juice; drain.

3. 3

   Cook rice in two cups water; when soft add milk, sugar, and almond paste; cook until nice and creamy.

4. 4

   Butter a melon mould, line with the rice, put the apples and sultana raisins in the centre, fill up with the rice, leave until cold, turn out, glaze with a red glaze, sprinkle with chopped almonds.

5. 5

   Serve with whipped cream all around.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 523. The excerpt below is the record exactly as published.

one cup rice in two cups water, two tablespoons brandy, and five tablespoons sugar, from ten to fifteen minutes. Cut six apples in thin slices, sprinkle with cinnamon. Butter a melon mould, fill with the rice and apples, steam in water about one hour. Turn out, arrange on a baking sheet in any shape desired, cover with meringue. Decorate with strips of meringue (tinted with a little red coloring) ; and little dots in between, also with small red apples all around with dots of meringue all around the apples. Serve with whipped cream. Apples with Rice ( Pommes au Riz ) a la Sultana Two cups hot milk, a pinch of salt, two tablespoons almond paste, one cup rice, one cup sugar, two cups cut-up apples, one cup sultana raisins

Cook this with the app: pantry check, scaling, and the assistant.