Rice pudding with apple and almonds

Rice pudding with apple and almonds. A soft milk-and-rice dessert with fruit, stirred often to prevent scorching. Serve in four small bowls; it thickens further as it cools.

This recipe has not been kitchen-tested.

Prep: 20 min · Cook: 45 min · Serves: 4

Ingredients

• 200 g — cored apples
• 40 g — chopped almonds
• 1 g — ground cinnamon
• 120 g — dry long-grain rice, rinsed
• 300 ml — water
• 700 ml — pasteurized milk
• 40 g — sugar

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Rinse rice and simmer with the measured water in a heavy saucepan for 8 minutes. Add milk and sugar, bring just to a simmer and cook on low for 25–35 minutes, stirring often, until the rice is soft. Add a little hot water if it thickens before the rice is tender.
3. Finely chop fruit and add for the final 10 minutes of cooking, with cinnamon if listed. Stir in vanilla off the heat if listed. Divide into four bowls and top with the listed chopped nuts. Serve warm, or cool promptly and refrigerate.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Milk
• Tree nuts
• Check product labels and shared-equipment cross-contact; allergen information is not exhaustive.

Cook’s notes

• An untested editorial home adaptation, not a kitchen-tested formula. Cooking times are estimates: check tenderness and your grain package instructions; add hot water gradually when needed.