No edit summary |
No edit summary |
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| Line 7: | Line 7: | ||
* 4 cups [[milk]], divided |
* 4 cups [[milk]], divided |
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* 2/3 cup [[Sugar]] |
* 2/3 cup [[Sugar]] |
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| − | * 2 eggs, beaten |
+ | * 2 [[eggs]], beaten |
* 2 tablespoons [[butter]] or [[margarine]] |
* 2 tablespoons [[butter]] or [[margarine]] |
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* 1 teaspoon [[vanilla extract]] |
* 1 teaspoon [[vanilla extract]] |
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| − | * Apple |
+ | * [[Apple]] [[rum]] Topping: |
* 1/2 to 3/4 cup [[brown sugar]] |
* 1/2 to 3/4 cup [[brown sugar]] |
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* 2 teaspoons [[cornstarch]] |
* 2 teaspoons [[cornstarch]] |
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* 1/2 teaspoon ground [[cinnamon]] |
* 1/2 teaspoon ground [[cinnamon]] |
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* 1/2 cup [[water]] |
* 1/2 cup [[water]] |
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| − | * 1 20-ounce can pie-sliced |
+ | * 1 20-ounce can pie-sliced [[Apples]] |
* 1 tablespoon [[butter]] or [[margarine]] |
* 1 tablespoon [[butter]] or [[margarine]] |
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| − | * 2 tablespoons rum or 1 teaspoon [[rum extract]] |
+ | * 2 tablespoons [[rum]] or 1 teaspoon [[rum extract]] |
===Directions=== |
===Directions=== |
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#Combine [[rice]], 3-1/2 cups [[milk]] and [[Sugar]]. |
#Combine [[rice]], 3-1/2 cups [[milk]] and [[Sugar]]. |
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#Cook over medium heat, stirring occasionally, until thick and creamy about 15 minutes. |
#Cook over medium heat, stirring occasionally, until thick and creamy about 15 minutes. |
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| − | #Blend remaining 1/2 cup [[milk]] and eggs. Stir into [[rice]] mixture. |
+ | #Blend remaining 1/2 cup [[milk]] and [[eggs]]. Stir into [[rice]] mixture. |
#Cook 2 minutes longer, stirring constantly. Add [[butter]] and [[vanilla]]. |
#Cook 2 minutes longer, stirring constantly. Add [[butter]] and [[vanilla]]. |
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| − | #Turn into serving dishes. Serve warm or cold with Apple |
+ | #Turn into serving dishes. Serve warm or cold with [[Apple]] [[rum]] Topping. |
| − | #Apple |
+ | #[[Apple]] [[rum]] Topping: Blend [[Sugar]], [[cornstarch]], [[cinnamon]], and [[water]] in saucepan. |
| − | #Add |
+ | #Add [[Apples]]. Bring to a boil, reduce heat, and simmer 15 to 20 minutes or until [[Apples]] are tender, stirring occasionally. |
| − | #Remove from heat. Add [[butter]] and rum. Makes 2-1/3 cups topping. |
+ | #Remove from heat. Add [[butter]] and [[rum]]. Makes 2-1/3 cups topping. |
==See also== |
==See also== |
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| Line 48: | Line 48: | ||
[[Category:Spice Cookies]] |
[[Category:Spice Cookies]] |
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[[Category:Ethnic and Regional Cookies]] |
[[Category:Ethnic and Regional Cookies]] |
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| + | [[category:Apple Recipes]] |
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| + | [[category:Apple Recipes]] |
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| + | [[category:egg Recipes]] |
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| + | [[category:rum Recipes]] |
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Revision as of 18:38, 13 June 2006
Description
Makes 6 servings.
Ingredients
- 3 cups cooked rice
- 4 cups milk, divided
- 2/3 cup Sugar
- 2 eggs, beaten
- 2 tablespoons butter or margarine
- 1 teaspoon vanilla extract
- Apple rum Topping:
- 1/2 to 3/4 cup brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 1 20-ounce can pie-sliced Apples
- 1 tablespoon butter or margarine
- 2 tablespoons rum or 1 teaspoon rum extract
Directions
- Combine rice, 3-1/2 cups milk and Sugar.
- Cook over medium heat, stirring occasionally, until thick and creamy about 15 minutes.
- Blend remaining 1/2 cup milk and eggs. Stir into rice mixture.
- Cook 2 minutes longer, stirring constantly. Add butter and vanilla.
- Turn into serving dishes. Serve warm or cold with Apple rum Topping.
- Apple rum Topping: Blend Sugar, cornstarch, cinnamon, and water in saucepan.
- Add Apples. Bring to a boil, reduce heat, and simmer 15 to 20 minutes or until Apples are tender, stirring occasionally.
- Remove from heat. Add butter and rum. Makes 2-1/3 cups topping.