I think it’s pretty obvious how much fun I’ve had this week getting recipes together. Thank-you again to Camilla for the gargantuan task of organizing all of us and our fab sponsors including; the wonderful folks from who were kind enough to send all of the participants this week a great selection of their products and apples from Envy Apples as part of the #freshTastyValentines.
Envy Apples were born in New Zealand using natural plant-breeding methods by cross-pollinating Braeburn apples with Royal Gala apples. They have since planted trees in Washington state and Chile. They are shockingly pretty.
I was sorely tempted to use my apples in a pork dish but my FIL has been hankering for rice pudding for quite some time and I had a bit of a brainwave. Creamy, lush, nursery type rice pudding nestled on a bed of spiced apples. Oh! And a crunchy, brule top.
My mom used to make rice pudding.
It was awful.
She’d used leftover rice (usually minute) add skim milk a bit of cinnamon, a dash of sugar and skim milk. Bake d it in the oven until it was totally dried out and serve it with more skim milk. Diabolically bad.
We can totally do better.
Arborio rice is perfect for pudding as it softens but still holds its shape AND it absorbs flavours like nobody’s business.
I mix cooked rice with: spices, squeezy ginger, raisins, whole milk a bit of sugar…
then cook it really slowly so the rice keeps it’s shape but absorbs most of the milk. When creamy I beat in an egg. So delish but wait…
While my pudd is cooking I cooked my Envy apples with ginger, spice and a tiny bit of sugar. Don’t use a heavy hand with the spice or sugar-the star of this dessert is the apples.
Divide between four containers when the apples still have a bit of bite. Why so many different sizes? Well, I like a tiny dessert (just a taste really) as does the kiddo but FIL and DH are sweets obsessed.
Ladle in the pudding and with a bit of sugar-break out the blowtorch and have a bit of fun.
- ¾ cup arborio rice cooked in 1½ cup water
- pinch salt
- 2 cup whole milk
- ⅓ cup sugar
- ¼ tsp nutmeg
- 2 tsp Gourmet Garden ginger
- ⅓ cup raisins
- ½ tsp cinnamon
- 1 egg
- Apple layer:
- 4 Envy apples (peeled and diced)
- ¼ cup sugar
- 1 tsp Gourmet Garden ginger
- ½ tsp cinnamon
- 1 T butter
- ½ tsp vanilla
- 2 T water
- ¼ tsp star anise
- sugar for brule top
- Combine all the rice ingredients (barring the egg). Bring slowly to a simmer (to avoid scorching the milk) and let burble along until creamy. Stirring occasionally (approx. 15 minutes).
- Beat in egg.
- While rice is cooking combine apple layer ingredients and bring to a boil, turning down to medium and cooking until the apples are JUST started to soften.
- Layer apples on bottom of serving containers, add rice pudding, sprinkle on sugar and brule the tops with a blowtorch.
Don’t forget to check out the prizes and enter our #FreshTastyValentines Giveaway
HERE. You have the chance to win prizes from Bob’s Red Mill and Gourmet Garden.
*Disclosure: I received complimentary product from Envy Apples and Gourmet Garden for the creation of this post. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*