An inexpensive dessert, Apple and Rice Pudding looks attractive and has a pleasant sour-sweet taste. The quantity of sugar needed depends very much on the tartness of the apples.
4 oz. long-grain rice
10 fl. oz. milk or milk mixed with single cream grated rind of
4 oz. plus
2 tablespoons sugar a pinch of salt
2 egg yolks, plus
2 egg whites
½ lb. apples, peeled and thinly sliced 2 oz. sultanas 1 oz. butter 4 fl. oz. cider or apple juice
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Wash the rice thoroughly, soak for 30 minutes in cold water and drain. Put the milk, lemon rind, 2 ounces of sugar and the salt in a medium-sized saucepan. Bring to the boil over moderate heat. Add the rice and, when the mixture comes to the boil again, reduce the heat to very low. Cover and simmer for 10 minutes, until the rice is cooked and the milk absorbed.
Remove from the heat. With a fork, thoroughly mix in the egg yolks.
Put half the rice mixture in a deep baking dish, then half the apples and sultanas. Sprinkle with 2 tablespoons of sugar and dot with half the butter. Put the remaining rice on the apples and top with the remaining apples, sultanas and 2 tablespoons of sugar. Dot with the remaining butter. Pour the cider or apple juice over the apples and bake for 45 minutes. Reset the oven to cool 300°F (Gas Mark 2, 150°C).
In a small bowl beat the whites of the eggs until stiff. Fold in the 2 tablespoons of sugar. Spread the meringue over the apples. Return the pudding to the oven and bake for about 20 minutes or until the meringue is golden. Serve immediately.