A pilgrimage to resource efficiency 

Apple Rice Pudding

Recipe from the Great Depression

1 1/2 pints (3 cups) Milk
2 ounces (1/4 cup) Rice
1 Egg
2 ounces (1/4 cup) Sugar
1/2 teaspoon Vanilla
4 stewed Apples

Wash rice, add to the milk, and boil. Cook in a double boiler until the rice is tender. Stir from time to time to prevent the rice from sticking together.

This should take 1 to 1 1/2 hours. When the rice is tender, remove from the fire, add the sugar, egg, and vanilla beaten together, and mix well.

Arrange in the bottom of a pudding dish sliced, stewed apples, then fill the dish nearly full with the rice. Set the pudding in a pan of hot water, and bake in a hot oven (400 degrees) until a light brown.

When baked, serve plain or with cream. If a softer pudding is desired, some milk may be added to the mixture.

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