Milk porridge is not to everyone's liking, but this tender pudding is an excellent alternative to the usual dish. Delicate creamy texture of airy rice and a rich apple filling will pleasantly surprise gourmets, and simple cooking technology will please any hostess.
Ingredients:
- Milk - 100 ml + 2 tbsp.
- Coconut milk - 200 ml
- Arborio rice - 100 g
- Butter - 60 g
- Egg yolk
- An Apple
- Sugar: 2 tbsp. l. brown + 3 tbsp. l. conventional
- Cinnamon
- Combine the cow and coconut milk in the pan (you can replace it with almonds or use only normal ones), put the mixture on a slow fire and heat
- Melt butter in a saucepan and fry the rice in it for a few minutes
- In the prepared rice, gradually introduce milk. Pour it in portions in rice, stirring constantly - once the liquid has partially evaporated, add again. The grains will become soft and will acquire a creamy shade. Vary the texture of the dessert to your own taste - to a more solid or very soft state. Then add sugar
- Mix 2 tbsp. l. milk and yolk, put the mixture into the rice mass. Stir well, then remove from heat and allow to cool. Stir the pudding constantly - this will prevent the appearance of the film
- Peel the apple, cut into cubes. Melt in a bowl with a thick bottom of butter, sugar, cinnamon, apples and a small amount of water. Simmer the sauce over medium heat for about 15 minutes until the apples become soft
- Spread the cooled pudding over glass or ceramic forms, top with apple sauce and leave in the refrigerator for a few hours