Products Needed:
6 appless 5 tbsp rice 1 1/3 cups milk 1 tbsp butter or margarine 2 tbsp sugar salt 5-6 cloves ¼ tsp citric acid 1/2 lemon zest vanillin 3 tbsp raisins 1 egg 1 1/3 cups apricot sauce (see the recipe)
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Directions: – Sort out the rice, rinse in warm water, coat with boiling water and sieve in 5 minutes. Bring the milk to boil, add the salt, sugar and pour the rice. Boil until ready at low heat
- Put the butter, raisins, egg and some drops of the vanillin diluted in hot water into the porridge. Mix well
– Rinse the apples. Remove the cores and peel. Coat with hot water with added citric acid, peels, cloves and boil until ready. Keep in the broth till serving.
– Put 1 inch (3-4 cm) rice layer in a buttered baking tray or frying pan, brush the surface with the egg and bake until golden brown
– Cut the baked pudding in squares, put the apples (as a whole or in halves) and dress with the apricot sauce
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