John Myers
Rice Porridge with Cinnamon Apples
The perfect rice porridge with cinnamon apples recipe with a picture and simple step-by-step instructions.
- 60 g Rice pudding
- 500 ml Milk
- 2 Egg yolk
- 125 ml Cream
- 50 g Sugar
- 1 Vanilla pod
- 2 Cinnamon sticks
- 1 Lemon untreated
- 2 Apples
- 2 Knife point Cinammon
- 1 pinch Salt
- 2 tsp Sugar
- Scrape out the vanilla pod
- Bring the vanilla pulp, but also the scraped pods with the milk, cinnamon sticks, sugar and rice to the boil and cook slowly with the lid closed. Peel the zest of half a lemon thinly with the kitchen knife and add it to the pot.
- It is enough if the rice steeps for about half an hour. Stir every now and then so that the rice doesn’t stick to the bottom. The rice should not be completely soft, but should still be a bit firm in the core.
- Remove the saucepan from the stove and stir in the egg yolks with a wooden spoon.
- Whip the cream and fold in.
- For the cinnamon apples, cut the peeled apples into centimeter-sized cubes and fry them brown in butter. Add some lemon zest, cinnamon and two teaspoons of sugar and finally fold into the rice.
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