Monday, June 8, 2015

Caramelized Apples and Rice Pudding

Another fabulous French recipe! Rice pudding with caramelized apples.


for the pudding:
1/2 C arborio rice
4 C whole milk
1/3 C sugar
2 t vanilla

for the apples:
2 sweet apples
1/4 C sugar
lemon juice
1 T butter, cut into three pieces
1/2 C apple juice
1/2 C heavy cream

Bring 3 cups of water and salt to a boil in a large saucepan. Add the rice and boil for 10 minutes. Drain and reserve the rice. Put the milk and sugar in the pan and bring to a boil. Add the rice and lower the heat to medium-low. Cook the rice for 40 minutes or until most of the milk has been absorbed, but not all of it.

Add the vanilla. Put the pudding in a bowl and cover with plastic wrap. Let it cool to room temperature.

Prepare the apples right before serving. Peel and dice the apples. Put the sugar in the middle of a nonstick skillet. Moisten with a splash of lemon juice and turn the heat to medium-high. 

When the sugar starts to bubble, tilt the pan and spread the sugar around.

Add the butter. Stand back! It might splash.

Add the cider and the salt, then the apples. Bring to a boil. Cook, stirring often, for 8 minutes or until the apples are tender.

Pour in the heavy cream and cook another minute. Turn into a heatproof bowl and let cool until just slightly warm.

Spoon the pudding into bowls and place the caramelized apple mixture on top.

Also excellent cold!



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