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Poached Apples with Rice Pudding
Recipe taken from I Know How to Cook
150g (5oz) pudding rice
500ml (18 fl oz) milk
120g (4oz) sugar
1 teaspoon vanilla extract
20g (¾oz) butter
6 eating apples, evenly sized
Make a rice pudding with the rice, milk, 50 g (1¾ oz) of the sugar and the vanilla.
Grease an ovenproof dish with the butter.
Peel and core the apples without damaging the flesh. Put the apples in a non-reactive pan with 250 ml (8 fl oz) water and 50 g (1¾ oz) of the sugar. Cover and cook over a low heat for 10 – 15 minutes.
Preheat the oven to 190°C/375°F/Gas Mark 5. When the apples are tender but not falling apart, remove them from the syrup, arrange on the rice pudding in the dish and sprinkle with more sugar.
Bake for 15 – 20 minutes, until brown.
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Preparation time:
10 minutes
Cooking time:
40 minutes
Serves 6
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I Know How To Cook
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Breakfast, Lunch, Tea
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Noma
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