It was the old Creole cooks who first evolved that famous Creole dessert, Rice Dumplings. They are made as follows:
Pare the apples and take out the cores, leaving the Apples whole. Take the ground cinnamon and sugar, and mix well, and fill the cores with this mixture. In the meantime boil the Rice in milk till it comes to the consistency of flour, having added the grated peel of an orange and a half teaspoonful of grated nutmeg and a half cup of flour. Take off the fire, and let it cool. Then cover each Apple all over with a very thick coat ing of’the Rice, and tie each dumpling in a cloth very tightly, and put them in a pot of cold water. Bring the water to a quick boil, and boil the Apples for three-quarters of an hour. When done, untie the cloth and place the Dumplings carefully on a large dish. Sprinkle each with a little grated nutmeg, put on top of each a dot of butter, set in the oven for five or ten minutes to brown, and serve with a Hard or Cream Sauce. They are most delicious with a Hard Sauce. They may be served without setting in the oven immediately after they have been taken from the water, or they may be served cold.