Creamy apple-milk rice

Ingredients

Directions

1. 1

   Defrost the raspberries. Wash the lemon. Grate peel, squeeze juice

2. 2

   Bring milk and cream to the boil. Stir in rice, lemon peel and salt. Let it swell covered at low heat for about 30 minutes. Season to taste with 2-3 tbsp. sugar

3. 3

   Bring raspberries, 1-2 tablespoons lemon juice, 2 tablespoons sugar and vanillin sugar to the boil and simmer for about 1 minute

4. 4

   Wash, quarter, core and dice apples, except for 2 quarters. Sprinkle with 1 tablespoon lemon juice. Bring 7-8 tbsp water and 1 tbsp sugar to the boil. Steam apple cubes for about 3 minutes. Drain if necessary. Fold into the rice pudding

5. 5

   Cut the remaining apple into thin slices. Heat 1 tbsp. sugar and remaining lemon juice. Steam the apple for about 2 minutes. Place on the rice pudding. Serve with raspberry sauce

6. 6

   Rice pudding swells as it cools and becomes firmer. If you want to eat it cold, it is best to put it on top with about 3/4 l milk