Desserts
Rice Pudding with Caramelised Apples and Toasted Hazelnuts
ingredients
ingredients
- 1 l milk
- 1 cup round grain rice
- 2 apples
- 50 g butter
- 4 tablespoons brown sugar
- 1 vanilla bean
- 1 orange
- handful of toasted hazelnuts
- pinch of cinnamon
- 1 unsprayed lemon
- a few mint leaves
Make a lasting impression on your guests with a dish from our cookbook and demonstrate your culinary skills.
preparation
- Heat the milk with 2 tablespoons of sugar and add the rice.
- Cut the vanilla bean in half lengthwise and scrape the seeds with a knife and add to the milk and rice.
- Grate some lemon zest and add a pinch of cinnamon. While stirring constantly, cook the rice for about 20 minutes until it becomes creamy.
- Peel the apples and cut them into small chunks. Put them in a saucepan, add butter, the remaining 2 tablespoons of sugar, the empty vanilla bean and the juice of half an orange.
- Heat and continue stirring until reduced, i.e. until the sugar caramelises. Be careful not to over caramelise. The apples are ready when a thick mixture of caramelised sugar, butter and orange juice forms around them.
- Add the caramelised apples and chopped toasted hazelnuts once the rice has cooled.
