There was a local chain of supermarkets out West, once, called McCartneys. Around 1985, they offered free recipe cards, which you would find in the department that was selling the ingredients. I picked up quite a few. This one was, of course, near the apples. It’s an apple-and-cinnamon flavored rice pudding. It’s a classic recipe of American home cooking, and belongs to an earlier generation, one that would dare serve it warm with cream on top.
1 ½ cup diced apples
1 ½ cup apple juice
1 cup uncooked rice
1/8 teaspoon salt
1/3 cup brown sugar
¼ teaspoons cinnamon
½ cup raisins
1 tablespoon margarine
Combine all ingredients except margarine in a large saucepan bring to a boil, cover and simmer until most of the liquid is absorbed, about 20 to 25 min. Remove from heat. Stir in margarine. If desired, serve warm with cream or milk.
Recipes out of the Blond Box 