Cooking For 1966 MERINGUE RICE PUDDING

Press, Volume CVI, Issue 31089, 18 June 1966, Page 2

Cooking For 1966 MERINGUE RICE PUDDING

[Bf

CILIA TIMMS.)

Alternate layers of rice and apple sprinkled with brown sugar and cinnamon makes a spicy variation of rice pudding and a topping of golden meringue adds attractiveness to the dish. You will need:— 1 cup rice 1 cup brown sugar -3 cups milk 2 eggs 4 large cooking apples 1 lemon 1 teaspoon cinnamon i teaspoon salt. Method: Wash rice very well and place in the top half of a double saucepan with the salt, milk and half a cup of brown sugar. Cook, stirring occasionally, until tender. Beat egg yolks and add a little of the rice mixture to them, then return to the saucepan and cook until

the mixture thickens, then remove from the heat Peel and core apples and cut into eighths. Cook with the grated rind and the juice of the lemons, very little water and a little sugar, being careful to avoid breaking the pieces of fruit Spread a layer of rice in greased ovenproof dish and add half of the drained apples. Sprinkle with some of the remaining halfcup of brown sugar into which the cinnamon has been mixed. Cover with more rice, then the remaining apple and brown sugar and cinnamon mixture. Top finally with rice. Beat egg whites stiffly and gradually add two tablespoonsful of sugar. Continue beating until it will hold a peak and pile this on top of the pudding. Bake in moderate oven (350 degrees F.) until the meringue is crisp and lightly coloured.