1928 Apple Rice Pudding

Apple Rice Pudding Recipe - Easy & Delicious Dessert

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

The 1928 Apple Rice Pudding is a delightful and comforting dessert that combines the creamy texture of rice pudding with the sweet and tangy flavor of apples and orange marmalade. This recipe, originating from the late 1920s, offers a glimpse into the culinary past, showcasing how simple ingredients can be transformed into a delicious dish. Perfect for family gatherings or a cozy night in, this pudding is sure to please both young and old alike.

History

The 1928 Apple Rice Pudding recipe is a testament to the ingenuity of home cooks during a time when resources were often limited. The late 1920s, a period marked by the transition from the Roaring Twenties to the Great Depression, saw families making the most of what they had. This recipe, with its simple and affordable ingredients, was a popular choice for a dessert that could feed many mouths without breaking the bank. It reflects the era's emphasis on comfort food that could be easily made from pantry staples.

Ingredients

1.5 cups of milk
0.5 cups of water
0.5 cups of uncooked rice
2 tbsp of sugar
0.25 tsp of salt
1 tbsp of butter
4 or 5 medium-sized apples, pared and quartered or canned stewed apples
2 to 3 tbsp of orange marmalade

How to prepare

Combine milk and water in a double boiler or enameled pan.
Stir in rice.
Steam until rice is tender.
Remove from heat.
Stir in sugar, salt, and butter using a fork.
Stew your apples (or use already stewed apples in a can or jar) by putting them in a little water and cooking over a low flame until soft.
Line a buttered dish with half of the rice; place cooked apples in the center.
Spread the marmalade over the apples and rice.
Top with the remaining rice.
Bake at 350°F (177°C) for 30 minutes.
Serve with milk or cream.

Variations

For a twist on the classic recipe, consider adding raisins or dried cranberries to the apple layer, or substituting the orange marmalade with apricot jam or lemon curd for a different flavor profile.
Consider adding raisins or nuts for added texture, or swap the orange marmalade for apricot jam for a different flavor profile. For a dairy-free version, use almond or coconut milk.
Pear Rice Pudding: Substitute pears for apples for a different flavor profile.
Cinnamon Spice: Add a teaspoon of cinnamon or mixed spice to the rice mixture for added warmth.
Vegan Apple Rice Pudding: Use almond milk or coconut milk instead of dairy milk and a plant-based butter alternative.

Cooking Tips & Tricks

To ensure your Apple Rice Pudding turns out perfectly, consider these tips and tricks:

- Use a heavy-bottomed pan or a double boiler to cook the rice to prevent it from sticking and burning.

- Opt for short-grain rice for a creamier texture.

- Gently stew the apples to maintain their shape and texture.

- For an extra glossy finish, brush the top layer of rice with a bit of melted butter before baking.

- Allow the pudding to cool slightly before serving to let the flavors meld together beautifully.

Serving Suggestions

This pudding is delightful on its own but can be elevated with a dollop of whipped cream or a scoop of vanilla ice cream. For a healthier twist, serve with a side of Greek yogurt.

Cooking Techniques

The key techniques in this recipe include steaming the rice to perfection, gently stewing the apples to maintain their texture, and baking the assembled pudding to achieve a golden top. Mastering these techniques will ensure a delicious outcome every time.

Ingredient Substitutions

Brown rice for white rice for a whole-grain option (note this will alter the cooking time).

- Honey or maple syrup for sugar for a natural sweetener alternative.

- Lemon marmalade for orange marmalade for a different citrus twist.

Make Ahead Tips

The rice and stewed apples can be prepared a day in advance and stored in the refrigerator. Assemble and bake the pudding before serving to enjoy it fresh and warm.

Presentation Ideas

Serve the pudding in individual ramekins for a personalized touch. Garnish with a thin slice of apple or a sprinkle of cinnamon for an elegant finish.

Pairing Recommendations

A sweet dessert wine or a warm cup of spiced tea pairs beautifully with the flavors of this pudding, enhancing the overall dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Nutrition Information

Calories per serving

A serving of the 1928 Apple Rice Pudding contains approximately 250-300 calories, making it a relatively moderate-calorie dessert option. The bulk of these calories come from the carbohydrates, with fats and proteins contributing a smaller portion.

Carbohydrates

This Apple Rice Pudding is primarily a source of carbohydrates, with the rice and apples contributing the majority of the carbs. A single serving of this dessert provides approximately 45-55 grams of carbohydrates. The sugar and orange marmalade add simple sugars, making this dish a quick source of energy.

Fats

The fats in this recipe come from the butter and the milk. Overall, the fat content is relatively low, with a single serving containing about 5-7 grams of fat. Using low-fat milk can reduce the fat content further, making it a lighter option.

Proteins

Protein content in the 1928 Apple Rice Pudding is modest, with each serving offering around 4-6 grams of protein. The milk is the primary source of protein in this dish, providing both casein and whey proteins, which are high-quality proteins containing all essential amino acids.

Vitamins and minerals

This dessert provides a range of vitamins and minerals, particularly from the apples and milk. Apples are a good source of vitamin C and potassium, while milk provides calcium, vitamin D, and phosphorus. These nutrients contribute to bone health, immune function, and more.

Alergens

The main allergens in this recipe are dairy (milk, butter) and potentially gluten, depending on the type of rice used. Those with lactose intolerance or a dairy allergy should use lactose-free milk or plant-based alternatives. Gluten-sensitive individuals should ensure the rice is certified gluten-free.

Summary

Overall, the 1928 Apple Rice Pudding is a comforting and relatively balanced dessert. It offers carbohydrates for energy, a modest amount of protein, and a low to moderate fat content. It also provides essential vitamins and minerals, making it a nutritious option for a sweet treat.

Summary

The 1928 Apple Rice Pudding is a timeless dessert that offers a comforting taste of the past. With its simple ingredients and straightforward preparation, it's a testament to the enduring appeal of home-cooked meals. Whether you're looking to recreate a piece of culinary history or simply in search of a delicious dessert, this apple rice pudding is sure to satisfy.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for 1928 Apple Rice Pudding. It was a crisp autumn day, and I was visiting my dear friend Margaret who lived on a farm just outside of town. Margaret was a wonderful cook, and she always had the most delicious and comforting dishes simmering on her stove.

On that particular day, Margaret invited me into her warm and cozy kitchen, where the sweet scent of apples and cinnamon filled the air. She handed me a steaming bowl of apple rice pudding and urged me to try it. As soon as I took my first bite, I was hooked. The creamy rice pudding was studded with tender chunks of apples and spiced with just the right amount of cinnamon and nutmeg. It was like nothing I had ever tasted before.

I begged Margaret for the recipe, and she laughed and told me that it had been passed down through her family for generations. She promised to write it out for me, and a few days later, a neatly handwritten recipe for 1928 Apple Rice Pudding arrived in the mail. I was overjoyed and couldn't wait to try making it for myself.

I gathered all the ingredients – rice, apples, sugar, milk, butter, cinnamon, nutmeg, and a pinch of salt – and set to work in my own kitchen. As I peeled and chopped the apples, I thought about Margaret and her family and the years of love and tradition that had gone into this recipe. I stirred the pudding as it simmered on the stove, inhaling the comforting aroma of apples and spices.

When the pudding was finally done, I carefully spooned it into bowls and took a tentative bite. The flavors were just as I remembered – warm, comforting, and utterly delicious. I knew that this recipe would become a staple in my own kitchen, a link to Margaret and her family, and a reminder of the simple joys of home-cooked food.

Over the years, I made 1928 Apple Rice Pudding countless times, tweaking the recipe here and there to suit my own tastes. Sometimes I added a splash of vanilla extract or a handful of raisins, and other times I topped it with a dollop of whipped cream or a sprinkle of toasted nuts. Each time I made the pudding, I thought of Margaret and the day she had shared her family recipe with me.

I shared the recipe with my own children and grandchildren, passing it down through the generations just as Margaret had done. They loved the pudding as much as I did, and I was delighted to see them make it for their own families, creating new memories and traditions of their own.

As the years passed, the 1928 Apple Rice Pudding became a beloved favorite in our family, a dish that was always requested at holiday gatherings and special occasions. I cherished the memories of Margaret and the day I first tasted her delicious pudding, and I knew that this recipe would always hold a special place in my heart.

Now, as I sit in my own kitchen, stirring a pot of 1928 Apple Rice Pudding on the stove, I can't help but smile at the thought of all the joy and love that this simple dish has brought into my life. It's a reminder of the power of food to connect us to the past and to bring us together in the present. And for that, I am truly grateful.