Rice Pudding with Caramelised Apples

Rice Pudding with Caramelised Apples Recipe

Ingredients (serve 4*)

For the rice pudding

450ml milk

50ml cream

40g demerara sugar

vanilla bean (split in half length wise)

75g pudding rice

For the caramelised apples

60g demerara sugar

20g unsalted butter

2 apples (peeled, cored and diced in 1cm cubes)

The rice pudding

1. Put the milk, cream, sugar and split vanilla bean in a saucepan over a medium heat and bring to a boil. Pour in the rice, turn to low heat and simmer gently for 40 minutes while stirring frequently (so the rice does not stick to the bottom of the saucepan). When cooked, the rice should be tender and creamy with most of the liquid absorbed.

2. Transfer the rice pudding into a serving bowl and let it cool down (I also add a small piece of baking paper at the surface of the mixture so a skin does not form).

The caramelised apples

1. Put a frying pan over a medium heat. Add in the sugar and butter. Once the butter has completely melted, stir and keep doing so until the crumbly sugar has transformed into a velvety amber coloured caramel sauce. This should take 8 to 10 minutes.

2. Add the apple cubes to the caramel. Coat the apple pieces with the caramel sauce. The caramel should harden a bit when in contact with the cold apples. Cook for 10 to 15 minutes (this depends on the variety of apples you picked - I find Cox apples for example cook faster) stirring often until the apples have softened (but not mushed) and the caramel is all melted. Transfer into a serving bowl and set aside.

To serve, divide the rice pudding between four small dessert bowls and pour some caramelised apples on top (I like to serve this cold but you could also warm the rice pudding a little in the microwave before serving if you prefer).

Bon appétit!

Note: * I wrote here that it serves 4 people. The portions will feel small but this is a rich dessert. I divide it between the two of us only on occasions when we had a very light lunch or dinner beforehand.