Rice Apple Pudding
Delicious and comforting, creamy apple and rice pudding, spiked with brandy and topped with a crisp crumble.
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
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 in a preheated oven 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.