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Rice Apple Pudding

Pudding:

3 medium tart apples, peeled, cored and sliced into 1/4-inch wedges
Juice of one lemon
3 cups milk
1 tablespoon butter or margarine
1/3 cup granulated sugar
1 cup uncooked rice
1 teaspoon salt
2 tablespoons brandy

Topping:
1 cup soft bread crumbs
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter or margarine

1. For Pudding: Sprinkle apples with lemon juice; cover to keep from discoloring. Set aside. Bring milk, butter, sugar, rice and salt to boil. Reduce heat, cover, and simmer about 30 minutes or until rice is soft and creamy, stirring frequently. Add brandy. Spoon rice into buttered shallow round 2-quart baking dish. Arrange apple slices on top in an overlapping spiral.
2. For Topping: Blend bread crumbs, sugar and cinnamon. Sprinkle over apples. Bake at 350*F oven 15 to 20 minutes. Serve hot or cold.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.