Heat the milk in a milk saucepan. If you don`t have one, take a normal, large saucepan and rub the upper edge with a little butter so that the milk does not boil over. Stir in the rice, then add salt and sugar. Simmer over medium heat, stirring occasionally.
Meanwhile, peel and quarter the apples, remove the core and then finely dice. Put the apple cubes in the rice pudding when it starts to get creamy. Then continue to cook until a thick, viscous porridge has formed.
Arrange on plates and serve with cinnamon sugar, apple sauce or both, if you like.
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