in Recipes

Saffron Milk Rice with Apple and Mango Compote

Spread the love

Saffron Milk Rice with Apple and Mango Compote

The perfect saffron milk rice with apple and mango compote recipe with a picture and simple step-by-step instructions.

  • 125 g Rice pudding
  • 1250 ml Milk
  • 0,1 g Saffron threads
  • 1 pinch Salt
  • 20 g Sugar
  • 1 Pc. Mango
  • 2 Pc. Apples
  • 100 ml Apple juice
  1. Briefly bring the milk to the boil in a saucepan and add the rice pudding. Bring to the boil briefly and then leave to stand in a duvet for about 1.5 hours. Peel and core the mango and apples and cut into approx. 1 cm cubes. Fry the mango and apples briefly and caramelize with sugar. Deglaze with apple juice and reduce. Puree half of the apples and mango and arrange with the remaining cubes on the rice pudding.
Dinner
European
saffron milk rice with apple and mango compote

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Sopa De Tortilla

Slippery Shrimp Swimming in Absinthe Butter with Herbs