Apple and milk rice with raspberry sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. In the meantime, wash the rice. Bring milk and cream, except for 2 tablespoons, to the boil in a pot. Add rice, lemon zest, vanilla pulp and salt and let it swell at low heat for about 25 minutes.

2. 2

   Shortly before the end of the cooking time, stir in 100 g sugar. In the meantime, quarter apples, except for one half, remove seeds and cut into pieces. Sprinkle with the juice of 1/2 lemon. Put apples, 1/8 litre water and 50 g sugar in a pot and bring to the boil.

3. 3

   Simmer at low heat for about 5 minutes. Let it drip off. Bring raspberries, juice 1/2 lemon, 25 g sugar, vanillin sugar and the cinnamon stick to the boil in a saucepan and cook over a low heat while stirring for about 1 minute.

4. 4

   Remove the cinnamon stick. Take rice pudding off the stove. Separate eggs. Mix the egg yolks with the remaining cream and stir into the rice pudding. Beat the egg whites until stiff and fold in together with the apples, except for a few for garnishing.

5. 5

   Core the remaining half of the apple and cut into narrow slices. Melt the remaining sugar in a pan, add the remaining lemon juice and caramelise the apple slices on both sides.

6. 6

   Put rice pudding in a glass bowl and cover with the remaining apple pieces and slices. Serve as desired with a slice of lemon and garnished with lemon balm leaves. Serve with raspberry sauce.

Nutrition Facts

KCAL
870 kcal

CARBS
105 g

FATS
39 g

PROTEINS
21 g