Delicious and comforting,
apple rice pudding with a crunchy crumb topping.
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
- 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.
- For Topping: Blend bread
crumbs, sugar and cinnamon. Sprinkle over apples. Bake at 350°F
(175°F) oven 15 to 20 minutes. Serve hot or cold.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.
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