1 c. uncooked white rice
6 med. apples, thinly sliced
1 tsp. salt
1 tsp. cinnamon
3 c. milk
2 egg yolks
2 egg whites, beaten
4 tbsp. brown sugar
1 tsp. vanilla

Wash rice and cook in sauce pan with 1 quart of boiling water and 1 tsp. of salt for 10 minutes, drain. Place half the apple slices in a buttered 2 quart casserole. Blend together salt, sugar, and cinnamon and sprinkle 1/3 of the mixture over apples, add 1/2 of the rice and the remainder of the apples and sprinkle with second 1/3 of the sugar mixture. Top with remaining rice and sugar mixture. Pour in milk which has been blended with beaten egg yolks. Pour and bake in a slow oven 2 hours, stirring some. Add extra milk as needed. Uncover and cook 30 minutes longer to brown.

To make meringue for pudding, beat egg whites until they peak, add brown sugar, 1 tbsp. at a time, beating between each addition and continue beating until very stiff. Fold in vanilla. Spread on pudding and return to oven for 20 minutes or until lightly browned. Cool, serve with a jug of cream.

This special rice pudding has much to offer since its combined with tasty apples and a delicate, butterscotch meringue as topping. There is nothing more warming to cold spirits than to come from the chilly out-of-doors, into a kitchen fragrant with the baking of fruit desserts.