Baked Rice Pudding with Stewed Apples
Ingredients for Rice Pudding½ cup + 3 tablespoons white rice, unwashed5 ½ cups milk(the ratio is 1 part rice to 8 parts milk)2/3 cup cane sugarA pinch of saltIngredients for Stewed Apples 4 large tart apples (2 lbs.), peeled and cut into chunks1 cup water¼ cup or less sugar DirectionsPreheat oven to 325F.To make the baked rice pudding: In the soufflé dish, mix all ingredients together. Bake for approximately one-and-a-half hours. You will know that the rice pudding is done when there is a golden skin on top of the pudding. Remove from the oven and cool. Once cooled, place in refrigerator for at least two hours before serving.To make the stewed apples: Combine apples, water and sugar in a saucepan and cook on medium-low heat until the apples are fork-tender, about 15 minutes. Cool then refrigerate before serving.
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