CookEat Recipe
Apples with Rice
Vanilla-poached whole apples served over creamy rice enriched with egg.
Method
Steps
Step 1
Rinse 227 g Italian rice in three changes of cold potable water, separate rinse water, and drain.
Step 2
Combine with 950 mL cold milk, 120 mL cold water and the quarter teaspoon salt.
Step 3
Bring to a boil, then simmer gently for about one hour, stirring every five minutes.
Step 4
Remove from the heat.
Step 5
While the rice cooks, peel and core six medium firm braeburn apples, keeping them whole.
Step 6
Boil the six apples in 1900 mL water with half a vanilla stick and 113 g sugar for about 30 minutes, until tender but intact.
Step 7
Lift carefully with a skimmer.
Step 8
Remove the vanilla pod.
Step 9
Remove the rice from the heat and stir in the two whole eggs.
Step 10
Stir thoroughly, then reheat gently while stirring until the rice reaches 74°C.
Step 11
Dress the hot rice on one serving dish, lay the six intact poached apples on top and serve.
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