Rice pudding with apples
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ingrediencie
360 g rice 1 liter milk 1 pinch salt 1 kg apple 150 ml white wine 160 g powdered sugar 2 packets vanilla sugar 1 pk cinnamon 4 pk cloves 70 g apricot jam 130 g butter 6 pk egg 50 g semolina sugar 2 KL Golden cob 2 tbsp brown sugar 1 handful raisins, almond chips
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1. Wash the rice, put it in a saucepan, pour in the milk, add a pinch of salt and cook it until tender, stirring occasionally. Once cooked, let it cool. 2. Beat the butter with half the icing sugar until foamy and stir in the egg yolks one at a time. Beat the egg whites and caster sugar into stiff peaks. Add the buttercream, egg white mixture and raisins to the cooled rice. 3. Peel the apples, cut in half, remove the cores and cut into smaller pieces. Pour the wine, a little water, half of the remaining sugar, all the cinnamon, cloves and apples into a deeper pan and cook them until semi-soft. Remove the cooked apples and let them cool. 4. Grease a baking dish and sprinkle with breadcrumbs. Put half of the rice in it, spread the jam and apples on top and cover with the rest of the rice. Sprinkle the top with brown sugar and almond flakes. Bake at 180°C for about 60 minutes.
