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Ruby Rice Crown Recipe
|Uncooked rice||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg yolks||2 , slightly beaten|
|Water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Ground allspice||1⁄8 Teaspoon|
|Apples||3 Medium, pared, halved, and cored|
|Red currant jelly||10 Ounce|
Calories 487 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.1%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 83.7 mg
Sodium 156.7 mg6.5%
Total Carbohydrates 97 g32.4%
Dietary Fiber 2.5 g10%
Sugars 59.8 g
Protein 7 g15%
Vitamin A 7.1% Vitamin C 9.5%
Calcium 15.5% Iron 5.4%
*Based on a 2000 Calorie diet
Scald milk in the top of a double boiler over simmering water; stir in salt and drained rice.
Cook, covered, over simmering water, 1 hour, or until rice is very soft.
Stir in 1/4 cup of the sugar, vanilla, egg yolks, and butter or margarine; spoon into a fancy 4 cup ring or tube mold.
Chill at least 2 hours, or until serving time.
Combine water, remaining 1/2 cup sugar, lemon juice, and allspice in a medium-size saucepan; heat to boiling; add apples; cover.
Simmer very slowly, turning apples once, 15 minutes, or until tender but still firm enough to hold their shape; lift out with a slotted spoon and drain on paper toweling.
Blend 1/4 cup of the apple syrup into currant jelly in a small saucepan; heat, stirring constantly, until jelly melts.
When ready to serve, loosen rice mold around edge with a knife.
Invert onto a serving plate; shake gently if needed, to loosen; lift off mold carefully.
Leave one half apple whole and cut each of remaining into quarters; place part in center of mold and arrange remaining, spoke fashion, around edge of top; place saved half in center.
Spoon part of the currant sauce over apples, then serve remaining separately.