Apple Rice Pudding
Ingredients
Directions
Prepare the rice and apples
Sprinkle one cup of thoroughly washed rice into two quarts of rapidly boiling salted water; boil for fifteen minutes and drain.
Spread the rice in the center of a good sized square of cheese cloth.
Arrange the rice so it is about one-half inch thick and covers a space as large as a dinner plate.
Pare, core and quarter four good sized tart apples, sprinkle with sugar and heap in the center of the rice.
Gather up the ends of the cloth so that the rice will cover the apples, and tie tightly.
Cook and serve
Boil in a good sized kettle of boiling water for one hour.
Serve hot with cream or any pudding sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Rice
- Forms the pudding's outer body and softens into a starchy wrapper as it cooks.
- Apples (in the method)
- Provide tartness and moisture that soften and flavour the pudding during boiling.
- Sugar (in the method)
- Adds sweetness to the apples.
The step that matters
Tie the cloth tightly around the rice and apples. A tight wrap keeps the rice in contact with the fruit and holds the shape while the starch swells and sets in the boiling water. A loose tie lets water reach the filling and the pudding can fall apart.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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