Using the concept of the summery raspberry rice pudding, and the basic rice pudding recipe, I came up with a winter-friendy stewed apple rice pudding.Comforting to the extreme, and best consumed still warm, this rice pudding is just right for those moments you crave something sweet with a mug of tea.
The apples are stewed with just a hint of lemon and cinnamon, making them the star of the dish, yet not at all overpowering to the rice.
1 lemon, juice and zest
3 Tbsp brown sugar
1/2 tsp cinnamon powder
2 Tbsp butter
6 cups milk
1 cup Egyptian or shortgrain rice
6 Tbsp sugar
2 Tbsp cornstarch
1 tsp vanilla
To make the apples, peel, core and dice the apples.
Put the apples, lemon juice and grated lemon jest, brown sugar, cinnamon, and butter in a pot.
Stir over medium-high to release juices and bring to a boil.
Stir every few minutes to break down the apple as it softens and reduce the liquid.
When you end up with a puree, pour the apple mixture over the base of your serving dish.
To make the rice pudding, place the rice and five of the six cups of milk in a different pot.
Add the six tablespoons of sugar.
Over medium heat, stir the mixture continuously for 45 minutes from when it starts to steam.
On the side, dissolve the cornstarch in the remaining cup of milk.
Stir in the cornflour-milk.
It will thicken considerably, so stir vigorously and remove from heat when thick enough.
Stir in the vanilla, then pour over the stewed apples.
Serve warm or cold.