½ oz. rice, uncooked
1 teaspoon cinnamon
1¾ cups milk
¼ teaspoon vanilla essence
5 oz. castor sugar
1/3 cup double cream
1 egg, separated
2 ½ oz. ground almonds
23 ½ oz. cooking apples
5 oz. apricot jam
3 ½ oz. raisins
Method: Bring the milk and cinnamon to a boil in a heavy saucepan. When it has reached boiling point add the rice and cover with a lid. Turn down heat. Simmer for 25 minutes or until the rice is cooked. Stir frequently during cooking so that rice does not stick.
Sweeten the rice to taste with a little sugar and vanilla extract. Let cool. Mix in the egg yolk and beat well. Set aside. Peel, core and slice the apples.
Put 3 ½ oz. of sugar with 2 ¼ cup of water in a saucepan over low heat and stir until all the sugar has dissolved. Bring the syrup to simmering point and then add the apple slices. Cook gently for 5 minutes until tender, but retaining their shape. Lift the slices carefully into a colander and drain.
Whip the cream slightly and fold into the cooked rice. Spread the apricot jam over the base of a shallow dish or pie plate. Cover with apple slices and spoon over the creamed rice. Spread the raisins over the top evenly. Beat the egg white for the topping until stiff. Mix together the ground almonds and castor sugar, and fold in the egg white. Spoon this mixture over the rice top. Put this dish-under a hot grill for a few minutes until the almonds are crisp and golden. Serve at once. Serves 6