A nutty rice pudding, Rich Rice Pudding will become a firm favourite with the family.
1 tablespoon butter
6 oz. round-grain rice
17 fl. oz. milk
5 fl. oz. single cream
4 tablespoons sugar
2 eggs, separated
8 fl. oz. Apple Sauce
2 tablespoons redcurrant jelly
2h oz. blanched almonds, chopped
2 oz. hazelnuts, chopped
Using the butter, grease a 3-pint souffle dish or straight-sided baking dish and set aside.
Place the rice and milk in a medium-sized heavy-based saucepan and bring them to the boil over moderate heat, stirring constantly. Reduce the heat to low and cook the rice for 15 to 20 minutes or until the milk has been absorbed and the rice is tender. Remove the pan from the heat.
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C). m
Stir the cream, 2 tablespoons of the sugar and the egg yolks into the rice mixture.
Place one-third of the rice mixture in the prepared dish and cover with half the apple sauce and 1 tablespoon of the red-currant jelly. Sprinkle over half the almonds. Continue making layers until the ingredients are used up, finishing with a layer of rice.
In a medium-sized bowl, using a wire whisk or rotary beater, beat the egg whites until they form stiff peaks. Using a metal spoon, fold the remaining sugar and hazelnuts into the egg whites. Spoon the egg white mixture on to the rice mixture.
Place the dish in the oven and bake the pudding for 25 to 30 minutes or until the top is pale golden brown. Remove the pudding from the oven and either serve immediately or allow to cool.