FRIJE

Instructions

• 1.   The rice pudding Place the rice in a saucepan of salted cold water, bring to a boil, then drain the rice.
• 2.   Preheat the oven to 180°C (350°F).
• 3.   In an ovenproof saucepan, bring the milk to a boil with half of the heavy cream, the split and scraped vanilla bean, and the vanilla seeds.
• 4.   Add the rice and mix well.
• 5.   Cover the saucepan with a sheet of aluminum foil and bake for 40 minutes.
• 6.   Halfway through cooking, stir.
• 7.   When done, remove the vanilla bean, then add the sugar and remaining heavy cream.
• 8.   Mix and let it rest. The baked apples Preheat the oven to 180°C (350°F).
• 9.   Rinse the apples, remove the core.
• 10.   Brush them with melted butter using a brush, then coat them with granulated sugar.
• 11.   Place red currant jelly in the core, then place the apples in an ovenproof dish and bake in a convection oven for 15 minutes. The plating Spread the rice pudding in a transparent dish.
• 12.   Arrange the still warm baked apples on top harmoniously.
• 13.   Sprinkle with toasted dried fruits and serve immediately. A recipe by Benoît Castel (Paris 20th and 11th), from the book Rice Pudding, It's My Favorite Dessert!, by Philippe Toinard, photos by Guillaume Czerw, La Martinière

Nutritional information *

Reference

• www.femina.fr/recette/riz-au-lait-et-pommes-au-four-de-benoit-castel