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RICE AND APPLE PUDDING

Rinse the rice in hot water, throw it in boiling water and simmer it for 3 minutes, drain.  Boil the milk with the vanilla bean and add the rice.  Cover and simmer for about 40 to 45 minutes.  Halfway through cooking add the sugar and salt.  When the rice is cooked, cool for a minute and then add the eggs, beating well.  When the rice is cooking, peel and quarter the apples, then halve the quarters.  Cook them gently in a frying pan with 6 tablespoon butter.  When they begin to turn golden, sprinkle with the rest of the sugar and cook until they caramelize.  Preheat the oven to 300F.  Butter a charlotte mold.  Fill it with alternating layers of rice and apple, begining and ending with rice.  Place the mold in an oven pan with hot water up halfway for 20 minutes.  Cool.  Unmold onto a serving platter and surround with the apples.   Heat the apricot preserves with a little water and rum.  Serve the sauce separately.
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3/4 cup rice
1 quart milk
1 cup sugar
1 vanilla bean
2 eggs
1 pinch salt
2 1/4 lbs Golden Delicious apples
6 tbsp unsalted butter
1 1/4 cups apricot preserves, heated and strained
3 tbsp rum
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70
mn
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30
mn
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It is necessary to cool the rice down for 3 to 4 minutes before adding the eggs, as they may cook too fast.
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Normandy
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Desserts
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