Rice Souffle with Apples

Ingredients

• Mash 1/2 cup of rice
• 1 pint of milk
• 6 tart apples
• a cup of water
• 1/2 cup of sugar

Method

1. 1

   Mash rice, boil in water for 10 minutes, drain, and cook in a double boiler with milk for 30 minutes.

2. 2

   Pare and core apples, add water, and cook in the oven until tender.

3. 3

   Place apples in a serving dish, add rice mixed with sugar and beaten egg whites, and serve cold with soft custard made from milk, yolks, and sugar.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 6. The excerpt below is the record exactly as published.

Rice Souffle with Apples. Mash l/2 cup of rice, throw it into a kettle of boiling water, boil rapidly for 10 minutes; drain, put it in a double boiler, add i pint of milk and cook it for l/2 hour. While this is cooking, pare and remove the cores from 6 tart apples, put them in a basin, add a cup of water and stand them in the oven to cook for 30 minutes or until tender. When done, lift them carefully and put them in the serv- ing dish. Take the rice from the fire, add y2 cup of sugar

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