This is a nice recipe when you need to use that left over rice in the fridge.
INGREDIENTS:
2 egg yolks2 cups apples, chopped (2 medium)
1 1/2 cup cooked rice
1/2 cup pitted dates, minced
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoon unsalted butter, softened
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cinnamon
METHOD:
Preheat oven to 325 degrees.
Peel and core the apples.
Combine the egg yolk, apples, rice, dates, sugar, cinnamon, butter, and vanilla.
Whip the egg whites until stiff peaks form. Fold gently into rice mixture.
Turn into a 1-1/2 quart casserole or soufflé dish. Sprinkle cinnamon on top.
Place casserole in a pan of very hot water (1-inch deep).
Bake at 325 degrees for about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice.
Serves 6
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