Rice Souffle

2&1/2 oz. rice.
1 pint milk.
5 ozs. sugar.
2 eggs.
Strawberry jam.
1/3 pint apple puree.
Brandy.

Method: Cook the washed rice and the milk in a double saucepan until creamy, then cool slightly. Mix 1 oz. sugar and the egg yolks and add to the rice. Put a third of the rice in a greased fireproof dish and spread with jam. Continue with alternate layers of rice and jam, then spread puree over. Top with a meringue mixture made with the egg whites and the rest of the sugar. Bake in a moderate oven (350 deg. F.) for 20 minus. Pour brandy over, set alight, and serve immediately.

Source: contributed by Dorothy Canty in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.35.