John Myers
Ingredients for 5 servings:
- 250 g rice pudding
- 1.4 liters of milk, possibly lactose-free
- 50 g sugar
- 2 packets of vanilla sugar
- 20 g butter
- Cornstarch, as desired
- 2 apples
- 100 g apple sauce, as desired
- Cinnamon, to taste
- 2 tbsp honey, liquid
- 100 g almonds, sliced
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Bring the milk to a boil uncovered, stir in the rice pudding, and simmer gently over low heat until it is chewy (or longer, depending on your preference). Then add the sugar and vanilla sugar (or simply simmer the contents of a vanilla pod with the rice pudding). Stir in the butter and thicken the rice pudding with cornstarch, if desired. It shouldn’t be too thick, though! While it’s simmering, grate two apples and mix with a little applesauce, if desired, until a paste forms. Season with cinnamon. Now alternate layers of rice pudding and apples in a large transparent baking dish. The top layer should again be rice pudding. Spread the honey on top in strips (simply let it run from a spoon). Carefully brown the sliced almonds in a non-stick pan without fat and spread them over the rice pudding. Let it cool, and you have a delicious, creamy dessert for all rice pudding lovers.
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