1928 Apple Rice Pudding

1928 Apple Rice Pudding

1 1/2 cups milk 1/2 cup water 1/2 cup uncooked rice 2 T. sugar 1/4 t. salt 1 T. butter 4 or 5 medium sized apples, pared and quartered or canned stewed apples 2 to 3 T. orange marmalade

Combine milk and water in a double boiler or enameled pan. Stir in rice. Steam all until rice is tender. Remove from heat. Stir in sugar, salt land butter with, of all tings, a fork! Stew your apples (or use already stewed apples in a can or jar) by putting them in a little water and cooking over a low flame until soft. Now line a buttered dish with half of the rice; place cooked apples in the center. spread the marmalade over the apples and rice. Top with remaining rice. Bake at 350 for 30 minutes. Serve with milk or cream.

This recipe was in a cluster of recipes designed to please children. The idea of rice and apples, plus a hint of orange marmalade makes it a treat for their parents as well. Source: Unknown

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