Summary

Ingredients

• 1 bag rice, approx. 25 g
• 1 liter milk
• 3 tablespoon butter
• 4 apples
• 2 tablespoon sugar
• 1 tablespoon soft wheat semolina
• 1 vanilla pod (s)
• 3 tablespoon powdered sugar
• 1 teaspoon cinnamon powder
• 0.5 ½ lemon (s), zest and juice

Print Recipe Pin Recipe

Instructions

1. Halve the vanilla pod, strip off the vanilla pulp and add to the milk, bring to the boil with the sugar. Cut open the bag and add rice to the milk. Since the bag rice has less glue, add semolina as a support. Simmer gently until the rice is cooked through.
2. In between, peel and core the apples and chop them very finely. Warm up the butter, powdered sugar, zest and juice of the lemon, add the apples, mix well and fry for a minute. Add the cinnamon, stir well and simmer everything gently until the apples are soft and the sauce becomes syrupy. If the sauce is too thick, add a little water.
3. Stir one tablespoon of butter into the rice pudding and let it get lukewarm, carefully mix in 2/3 of the apples and let everything cool down. Add the rest of the apples as a warm sauce when serving.