Rice pudding with apples
4 servings
60 minutes
Rice pudding with apples is a delicate and aromatic treat from Danish cuisine that combines the softness of milk rice, the sweet-sour notes of apples, and the airy texture of a casserole. The origins of this dish trace back to European traditions of using rice in desserts, with Denmark adding its unique touch by combining it with fresh fruits and cottage cheese. The pudding is creamy, slightly sweet, with a subtle citrus aroma from lemon zest. Baking in the oven allows the ingredients to meld into a harmonious unity, creating a tender texture. Serving it with vanilla ice cream and custard adds depth of flavor and makes it an ideal dessert for a cozy family evening. This dish symbolizes home comfort and Scandinavian love for simple yet exquisite treats.
1
Bring milk with half sugar, a pinch of salt, and lemon zest to a boil. Rinse the rice and let it soak in the warmed milk until it absorbs all the milk.
- Milk: 500 ml
- Sugar: 4 tablespoons
- Salt: pinch
- Lemon zest: 1 tablespoon
- Short-grain (round) rice: 150 g
2
Separate the egg yolks from the whites. Whisk the yolks with cottage cheese and the remaining sugar.
- Chicken egg: 3 pieces
- Curd cheese (tvorog): 200 g
- Sugar: 4 tablespoons
3
Peel the apples, remove the seeds, and cut them into cubes.
- Apple: 500 g
4
Whip the egg whites to a stiff peak. Mix the cooled rice with the cottage cheese mixture, apples, and egg whites.
- Chicken egg: 3 pieces
- Short-grain (round) rice: 150 g
- Curd cheese (tvorog): 200 g
- Apple: 500 g
5
Place in a buttered glass dish with a lid. Bake at 200 degrees for 45 minutes.
- Vanilla ice cream: to taste
- Custard (creme patissiere): to taste
6
Serve with custard and a scoop of ice cream.