Rice & Apples

• This is a hot pudding I remember my mother often making years ago.
• It is best to make this with cooking apples, which give off lots of juice.
• It can also be made with millet or pearl barley instead of rice.

Ingredients

• 200g long grain rice
• 250ml milk
• 250ml water
• 3 tablespoons of butter
• 3 tablespoons of granulated sugar
• 1 teaspoon of ground cinnamon
• 600g of Bramley apples

Method

• Put the rice in a saucepan with the milk and water.
• Cook gently, stirring often till all the liquid is absorbed.
• Stir in 1 tablespoon of sugar and 1 tablespoon of butter.
• Leave to cool.
• Pre-heat the oven to GM4 – 180°C.
• Peel and core the apples and chop them into small chunks.
• Mix them with the cinnamon and 2 tablespoons of sugar.
• Butter an oven proof dish.
• Put half the rice mixture on the base.
• Put all the apple mixture on top.
• Cover with the rest of the rice.
• Dot 2 tablespoons of butter over the top.
• Bake for around 50 minutes.
• Serve hot.

Served in  – Johnson Brothers Green Pear bowls – 1960 – 1979.