Full, fat, creamy rice pudding with mildly sour apples covered with caramel… dessert- heaven in my opinion. Every once in a while you just have to dig into such a big bowl of deliciousness. Though it’s also a good option to conclude a formal dinner; just smaller the portions and dress the apples in a fan-shape on top.
Serves 2-4 (generous portions – sophisticated portions)
100 gr. Dessert rice
500 ml. Full fat milk
Pinch of salt
1 package of Vanilla sugar (8-10 gr.)
1 Apple (mildly sour)
3 heaped tbsp Brown sugar
1 heaped tsp Cinnamon powder
1 heaped tsp Cardamom powder (optional)
25 gr. Butter
– Put the rice, milk and a pinch of salt in a pan and bring it to the boil. Lower the heat and let it simmer, without the lid on, for 15 min. until the rice is cooked and there is no liquid left. Mix the vanilla sugar through the rice pudding.
Preparation of the dessert rice may vary per brand, so make sure you follow the instructions on the package to get the best result.
– Peel the apple and slice into disks. Put in a bowl and add the brown sugar, cinnamon and cardamom (if using).
– Melt the butter in a frying pan and add the apple slices, making sure to clean out the boil so that all the sugar ends up in the pan.
– Bake the apples on a medium heat for 5-10 min. until the apples are soft and the sugar is caramelized and sticky.
Serve the rice pudding in a big bowl, topped with the apples and sauce.
For the sophisticated look: scoop a spoonful of the rice into a small dish, turn it around on a plate. Place the apples on top in a fan-shape. Spoon over a bit of the sauce.