Rice Pudding with Applesauce


Rice Pudding with Applesauce

Ready in: 1 hour
Yield: 4 servings

For the milk rice:

1 1/2 pints (900 ml) milk
3 1/2 fl. oz (100 ml) whipping cream
9 oz (250 g) milk rice
0.9 oz (25 g) granulated sugar

1. In a large pan, bring the milk to a boil. Add the milk rice, whipping cream and granulated sugar and stir well. Return to the boil, then lower the heat.

2. Cover partly and simmer until all of the liquid is absorbed, about 40 minutes. (Do not overcook the rice.) Turn off the heat, cover the rice pudding and let stand for 7-10 minutes more.

For the apple sauce:

4 (600 g) apples (Jonagold)
0.9 oz (25 g) granulated sugar
2 tablespoons raisins
1 cinnamon stick
2 tablespoons lemon juice+zest from 1 lemon
3 tablespoons almond slivers

1. Meanwhile, wash, pare, core and dice the apples. Wash the lemon. Grate the lemon zest. Squeeze the lemon juice over the apples.

2. In a small non-stick skillet over medium heat, add the almond slivers. Roast, until fragrant and lightly brown, for about 2-3 minutes, occasionally stirring. Remove from the heat and let cool completely.

3. Heat a large frying pan. Add the apples, cinnamon stick, raisins, granulated sugar and lemon zest. Cook the mixture over low heat, stirring occasionally, until the apples have given off some liquid but still maintain their shape, about 10-15 minutes. Remove the cinnamon stick. (You could alternatively simmer the apples for 20-25 minutes and mash them with a potato masher.)

Arranging the dessert:

1. Divide the rice pudding among 4 dessert bowls. Top with the apple sauce and sprinkle over with almond slivers. Serve warm or cold.

Per serving:

Energy: 654 kcal / 2740 kJ
Fat: 21,3 g
Carbohydrates: 98.9 g
of which sugars: 30 g
Protein: 16,2 g
Fibre: 3,9 g

Personal note: You could divide the rice pudding among 5 dessert bowls, if you’re trying to cut calories. (That would make 1 serving about 520 calories)


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