Rice Pudding with
Sautéed Apples
Recipe Courtesy of April Stamm
Serves 4
4 cups whole milk
1 small strip of lemon zest
1 small strip of orange zest
1/2 vanilla bean, split and scraped
Kosher salt
1/2 cup arborio rice
1/2 cup granulated sugar
2 Tablespoons unsalted butter
2 egg yolks
Bring the milk, lemon and orange zests, vanilla, and a pinch of salt to a boil in a large sauce pan. When the milk mixture boils, remove the zests and stir in the rice. Simmer gently for 30-45 minutes, or until the milk is absorbed and the rice is tender, stirring occasionally. When the rice is tender, stir in the butter and sugar and cook for another 5-10 minutes more to absorb. Take the mixture off of the heat, stir in the egg yolks and let sit for 1 minute. Let cool slightly, and serve warm topped with sautéed apples.
Sautéed Apples
2 tart, crisp Apples, such as Granny Smith, peeled and diced
3 Tablespoons unsalted butter
1 teaspoon cinnamon
1/4 cup light brown sugar
Over medium heat in a sauté pan melt the butter. Add the apples and sauté until just tender. Sprinkle on the cinnamon and brown sugar. Cook just until the brown sugar melts completely to coat the apples. Serve the apples on top of warm rice pudding or vanilla ice cream.
