75 g Carolina or similar rice
750 ml milk
a pinch of salt
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 kg (2.2 lb) cooking (tart) apples
1/2 stick (4 Tbsp) 50 g butter
1/4 tsp ground cinnamon
3 tbsp water butter for greasing
750 ml milk
a pinch of salt
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 kg (2.2 lb) cooking (tart) apples
1/2 stick (4 Tbsp) 50 g butter
1/4 tsp ground cinnamon
3 tbsp water butter for greasing
method
1. Wash the rice and simmer it in the milk, with the salt, for about 1 hour or until tender.
2. Add 25 g of the sugar.
3. Peel, core, and chop the apples.
4. Put them into a second saucepan with the butter, cinnamon, and water.
5. Simmer gently until soft, then sieve.
6. Add the rest of the sugar.
7. Arrange the rice and apple in alternate layers in a buttered 1.5 litre pie dish, with rice on the top and bottom.
8. Bake in a moderate oven at 180°C, Gas 4, for 20-30 minutes.
2. Add 25 g of the sugar.
3. Peel, core, and chop the apples.
4. Put them into a second saucepan with the butter, cinnamon, and water.
5. Simmer gently until soft, then sieve.
6. Add the rest of the sugar.
7. Arrange the rice and apple in alternate layers in a buttered 1.5 litre pie dish, with rice on the top and bottom.
8. Bake in a moderate oven at 180°C, Gas 4, for 20-30 minutes.
serving amount
serves 6
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