Apple and Rice Pudding recipe
information
445 calories per serving
ingredients
750 ml (1 1/4 pints) milk
pinch of salt
150 g (5 oz) pudding rice
butter for greasing
1 vanilla pod
2 eggs
2 tablespoons sugar
450 g (1 lb) apples
1 tablespoon lemon juice
2 tablespoons icing sugar
pinch of salt
150 g (5 oz) pudding rice
butter for greasing
1 vanilla pod
2 eggs
2 tablespoons sugar
450 g (1 lb) apples
1 tablespoon lemon juice
2 tablespoons icing sugar
method
1. Bring the milk to the boil with the salt, sprinkle in the rice and cook over a low heat for about 30 minutes. Leave to cool. Grease a baking dish with butter.
2. Slit the vanilla pod lengthways with a sharp knife and scrape out the pith. Separate the eggs. Beat the yolks with
the sugar and vanilla and stir the mixture into the boiled rice. Whisk the whites until stiff and fold into the rice.
3. Thinly peel the apples, cut out the cores with an apple cor-er and cut the apples into equal rings.
4. Fill the baking dish with alternate layers of rice and apple, finishing with a layer of apple. Sprinkle the apple with lemon juice and dust with icing sugar.
5. Bake on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for about 20 minutes until the pudding is golden brown.
2. Slit the vanilla pod lengthways with a sharp knife and scrape out the pith. Separate the eggs. Beat the yolks with
the sugar and vanilla and stir the mixture into the boiled rice. Whisk the whites until stiff and fold into the rice.
3. Thinly peel the apples, cut out the cores with an apple cor-er and cut the apples into equal rings.
4. Fill the baking dish with alternate layers of rice and apple, finishing with a layer of apple. Sprinkle the apple with lemon juice and dust with icing sugar.
5. Bake on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for about 20 minutes until the pudding is golden brown.
serving amount
serves 4
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