Apple and cranberry milk rice

Name: Apple and cranberry milk rice
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1/2 Vanilla pod; 500 ml low-fat milk; 7-10 Tbsp liquid sweetener; 80 g Milk rice (round grain rice); 400 g Apples; 1/8 l calorie-reduced apple juice; 2 TABLESPOONS Lemon juice; 1 piece(s) lemon peel of 1 untreated lemon; 40 g Wild cranberries in their own juice; 4 Apple slices to decorate

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1/2 Vanilla pod
500 ml low-fat milk
7-10 Tbsp liquid sweetener
80 g Milk rice (round grain rice)
400 g Apples
1/8 l calorie-reduced apple juice
2 TABLESPOONS Lemon juice
1 piece(s) lemon peel of 1 untreated lemon
40 g Wild cranberries in their own juice
4 Apple slices to decorate

Directions

1
Cut the vanilla pod lengthwise, scrape out the pulp and add the pod with the pulp to the milk. Add a few drops of sweetener and bring to the boil. Place the rice on a sieve and wash thoroughly under cold water.
2
Add rice to the boiling milk and let it swell at low heat for about 30 minutes. Stir in between. In the meantime wash, peel, quarter and core apples. Cut apple quarters into slices.
3
Put apples, apple juice, lemon juice and peel in a pot. Add a few drops of sweetener, bring to the boil and simmer for 4-5 minutes. Leave to cool a little. Flavour the finished rice pudding with sweetener again and layer in bowls with the stewed apples.
4
Drain the cranberries, pour over the rice pudding and decorate with apple wedges.