Rice and Apple Pudding

Ingredients

• 8 large tart apples
• £ cup chopped raisins and citron
• 2 cups cold rice
• i cup sugar

Method

1. 1

   Pare and core the apples, set them closely together in a deep baking dish and fill the hollows from which the cores were cut with chopped raisins and citron.

2. 2

   Dust with sugar and nutmeg.

3. 3

   Fill in all the spaces to the top of the dish with the rice and cover with a plate.

4. 4

   Set it in the oven.

5. 5

   In fifteen minutes uncover and bake fifteen minutes longer, allowing the rice to crust delicately.

6. 6

   Serve warm with whipped cream.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 15. The excerpt below is the record exactly as published.

RICE AND APPLE PUDDING 8 large tart apples £ cup chopped raisins and citron 2 cups cold rice i cup sugar

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