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Rice pudding with Apple & Caramel jam
the regressive recipe of La Chambre, perfect for brunch or afternoon tea: rice pudding accompanied by an handcrafted jam with apples and caramel
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Ingredients
INGREDIENTS for 4 people (or 6 small eaters)
- 100g round risotto rice
- 1 litre whole milk
- 50g brown sugar
- 1 jar of Apple & Caramel jam or Salted Butter Caramel
- Optional: 1 vanilla pod or lemon or lime zest or 1 cinnamon stick
Instructions
- Bring the milk to the boil in a saucepan. Optionally, add the vanilla pod split and scraped, or the cinnamon, or the zest, to flavour the milk at this point.
- Pour in the rice, keeping the heat low, and stir regularly with a wooden spoon.
- Let the rice absorb the milk until only a little liquid remains (about twenty minutes), then add the brown sugar and mix.
- Remove the saucepan from the heat and let cool to room temperature.
- Enjoy warm or cold, with the Apple & Caramel jam or Salted Butter Caramel.
