Creamy rice pudding with fresh apple sauce

Ingredients for 4 servings:

• 1 cup rice pudding
• 2 cups water
• 1 cup milk
• 1 shot of condensed milk
• 5 tbsp vanilla sugar
• 3 apples
• 2 oranges
• 2 tbsp sugar
• 1 tsp, leveled cinnamon powder
• 1 pinch of allspice
• Water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Bring 1 cup of rice to a boil with 2 cups of water in a saucepan. Once boiling, turn off the heat or reduce the heat to low and let the rice simmer for 15 minutes. Meanwhile, squeeze the oranges and bring the orange juice to a boil in a second saucepan with 2 tablespoons of sugar. Cut the apples, peeling and cored, into small pieces, then add the apples to the boiling orange juice. Season with cinnamon and allspice and simmer on low heat with the lid closed for 30 minutes, stirring occasionally. The rice will now have swelled and the water will have been completely absorbed. Add the milk, condensed milk, and vanilla sugar and bring everything to a boil. As soon as it boils, immediately reduce the heat to low and simmer the rice pudding – similar to risotto – stirring constantly until the milk is absorbed and a creamy consistency is achieved. Divide the hot rice pudding between 4 bowls. Purée the apples using an immersion blender or a blender. Add the applesauce to the rice pudding in the bowls. Serve warm or cold.