Ingredients
- Rice pudding
- 1?4 cup raw sugar
- 2 egg yolks
- 1 litre full-cream milk
- 1?2 cup short or medium-grain rice
- 1 vanilla pod, split lengthwise
- pinch of salt
- butter for greasing
- Caramelised Apples
- 3-4 firm apples (Braeburn, Royal Gala or Pink Lady), peeled, cored and cut into 1cm wedges
- 1 tablespoon lemon juice
- 1?4 cup raw sugar
- 1 tablespoon golden syrup
- 30g butter
Method
In a bowl, whisk together the sugar and egg yolks then whisk in the milk. Stir in the rice, vanilla bean and salt then follow one of the methods below.
Stovetop method
Pour the mixture into the top pan of a double-boiler. Set over just-simmering water, cover and cook for 2 hours,
stirring occasionally. Remove the vanilla bean and stir in the caramelised apples (recipe follows).
Oven-baked method
Preheat the oven to 150°C. Lightly butter a 11?2-litre ovenproof dish.
Pour in the rice mixture and stir to distribute the rice evenly. Bake for
Caramelised Apples
Toss the apples with the lemon juice and set aside. Heat the sugar and golden syrup with 1 tablespoon water in a frying pan over a medium heat, stirring until the sugar has dissolved and the mixture is bubbling.
Let bubble, without stirring, for 1 minute then raise the heat to hot. Add the apples and butter, and stir to coat. Cook a further 8-10 minutes, stirring.
