Today we have one last autumnal recipe for you before the Christmas season catches up with us all. We have conjured up a delicious rice pudding with a fine apple cinnamon compote, just the thing for those cool and foggy November days snuggled up on the couch. With the right stoneware dishes it is of course even more enjoyable - that goes without saying, right?
You can find the recipe here - have fun and enjoy your meal!
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2 servings
Rice pudding:
500ml whole milk, room temperature
125g rice pudding
2 tablespoons sugar
½ tbsp butter
½ vanilla pod or 1 packet of vanilla sugar
Apple-Cinnamon Compote:
500g apples
80g brown sugar
100ml lemon juice
1 tablespoon cinnamon
For the rice pudding:
Melt the butter in a large saucepan, add the rice pudding and sauté briefly in the butter. Now add the whole milk at room temperature, the sugar and the vanilla pod or vanilla sugar.
Bring everything to the boil while stirring gently.
Now turn the heat down on the stove - the milk should still be simmering gently. Leave the rice pudding in a closed pan for about 30 minutes. Stir frequently if desired.
For the apple cinnamon compote:
Peel and core the apples and cut them into small pieces. Bring to the boil with lemon juice, sugar and cinnamon, cover and simmer on a medium heat for about 15-20 minutes until the apples are soft. Stir occasionally.
Scoop out a portion of rice pudding, garnish with the apple cinnamon compote and enjoy.
Pictures: ZweiSchwestern Backstube
Thank you for the great pictures and the beautiful staging!
