Apple Rice Pudding

Emma McCrary, FMS

  • 1 1/4 lb apples, cooked
  • 2 1/3 cup milk
  • 3/4 lb rice
  • 3 1/2 tsp grated lemon rind
  • 2 eggs, separated
  • 5 Tbsp sugar
  • 1/4 tsp vanilla

Peel, core, slice and cook apples with a little sugar for about 7 minutes. Boil milk and mix in the rice and lemon rind. Cook briskly for 20 minutes. Add the thoroughly beaten egg yolks. Arrange apples in layers in a baking dish. Pour nice and any liquid over them. Beat egg whites till they form peaks. Stir in very gently.

Bake in a 350° oven till brown.

Serve hot.

Serves 6 to 8.

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