Milk casserole with apple compote

Name: Milk casserole with apple compote
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 850 ml Milk; 3 TABLESPOONS demerara sugar; 1 pinch Salt; 1 TEASPOON Butter or margarine; 1 Vanilla pod; 250 g Rice Pudding; 3 Apples; 25 g Raisins; 7-10 Tbsp Juice of 1 lemon; 1/4 l White wine; 1 stick of cinnamon; 1 TABLESPOON Cornstarch; 2 TABLESPOONS Hazelnut flakes; 1 pinch Ginger; 7-10 Tbsp Cinnamon sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

850 ml Milk
3 TABLESPOONS demerara sugar
1 pinch Salt
1 TEASPOON Butter or margarine
1 Vanilla pod
250 g Rice Pudding
3 Apples
25 g Raisins
7-10 Tbsp Juice of 1 lemon
1/4 l White wine
1 stick of cinnamon
1 TABLESPOON Cornstarch
2 TABLESPOONS Hazelnut flakes
1 pinch Ginger
7-10 Tbsp Cinnamon sugar

Directions

1
Bring milk, 1 tablespoon of sugar, salt, 1 teaspoon of fat and sliced vanilla pod to the boil in a pot. Wash the rice and put it in a casserole dish. Remove the vanilla pod from the milk.
2
Pour hot milk over the rice, stir. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 40 minutes. In the meantime, wash and halve apples for the compote, remove the core and cut into slices.
3
Rinse raisins on a sieve. Put apple slices, raisins, lemon juice, 1/8 litre white wine, cinnamon stick and remaining sugar in a pot and steam covered for about 3 minutes. Stir the remaining white wine and starch until smooth and add to the compote.
4
Simmer for 2 minutes. Roast the hazelnut leaves in a dry pan. Arrange rice pudding and compote on plates and sprinkle with hazelnut flakes. Add cinnamon sugar.