| 92 | 93 | 94 | 95 | 96 |
| 1 | 27 | 55 | 82 | 109 |
|
SPICEY RICEY VALENTINE PUDDING
•
1
1
4
1
2
1
1
jar (14 oz.) spiced apple rings
cup cooked rice
eggs
•
•
•
•
•
•
/2 cup milk
teaspoons sugar
teaspoon vanilla
1/2 teaspoons cornstarch
Drain apple juice into a liquid measure and set aside. Chop 3 of the slices
into a small bowl. Stir in rice. Spoon about 1/3 cup of the mixture into each
of 4 greased 6−ounce custard cups. Place cups in large baking pan.
Thoroughly blend eggs, milk, sugar and vanilla. Pour over rice in each
cup. Place pan on rack in preheated 350°F oven. Pour very hot water into
pan to within 1/2 inch of top of custard. Bake until knife inserted near
center comes out clean, 25 to 30 minutes. Remove promptly from hot
water. Cool slightly on wire rack.
Slowly blend 1 1/2 cups reserved apple juice into cornstarch. Cook over
medium heat, stirring constantly, until mixture boils. Unmold custards onto
serving dishes. Top with apple syrup.
SPICEY RICEY VALENTINE PUDDING
88
Page
Quick Jump
|