300 g (11 oz) long grain rice
pinch of salt
625 g (1 1/4 lb) cooking (tart) apples
pared rind of 1 lemon
375 ml (13 fl oz) milk
1/3 cup (75 g) 3oz castor sugar
1.25 ml (1/4 tsp) ground cinnamon
scant 1/2 (us) cup (100 ml) sweet sherry
4 oz (100 g) raisins
single cream, to serve
pinch of salt
625 g (1 1/4 lb) cooking (tart) apples
pared rind of 1 lemon
375 ml (13 fl oz) milk
1/3 cup (75 g) 3oz castor sugar
1.25 ml (1/4 tsp) ground cinnamon
scant 1/2 (us) cup (100 ml) sweet sherry
4 oz (100 g) raisins
single cream, to serve
method
1. Wash the rice, drain it and put it in a saucepan.
2. Add boiling salted water to cover and cook for 3 minutes; drain well.
3. Peel and core the apples and slice them thinly into a second pan.
4. Add the rice, lemon rind and milk and simmer gently for about 45 minutes until tender. Remove the rind.
5. Stir the sugar, cinnamon, sherry, and raisins into the mixture and cook for a further 4 - 5 minutes.
6. Spoon into individual bowls and serve with cream.
2. Add boiling salted water to cover and cook for 3 minutes; drain well.
3. Peel and core the apples and slice them thinly into a second pan.
4. Add the rice, lemon rind and milk and simmer gently for about 45 minutes until tender. Remove the rind.
5. Stir the sugar, cinnamon, sherry, and raisins into the mixture and cook for a further 4 - 5 minutes.
6. Spoon into individual bowls and serve with cream.
serving amount
serves 6
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