Rice pudding with apple and tonka bean

Huile d'olive de Nyons PDO
Subtle flavour
Riz au lait, pomme, fève tonka
A PDO
Preparation
10 min
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Vegetarian Gluten-free

Ingredients

A PDO
For 6 personnes
  • 1 litre of milk
  • 120 g short-grain rice
  • 60 g of sugar
  • 1 sachet of vanilla sugar
  • The zest of an orange
  • 3 apples
  • 2 tablespoons of mild-flavoured olive oil
  • Tonka bean

Tip

For decoration and flavour, you can grate the zest of half an orange and half a tonka bean over the top. We recommend a subtly flavoured olive oil from Nice PDO, Nyons PDO, Languedoc AOC, or the Amellau variety, Argoudeil, Cailletier, Clermontaise, Grossane, Lucques, Négrette, Rougette de Pignan, Tanche, Verdale from the Bouches-du-Rhône, Verdale from the Hérault …

Instructions

  • Bring the milk to the boil with the sugar, vanilla sugar and orange zest (make sure to cut a long enough strip so that you can remove it easily once it’s cooked).
  • When the milk comes to the boil, sprinkle in the rice and turn down the heat so that it simmers very gently; the rice must cook very gently for 30 to 35 minutes.
  • Meanwhile, wash and peel the apples, remove the cores and cut them into small cubes. Cook the apples over a medium heat in mild-flavoured olive oil, turning them so that they brown on all sides. Cover and leave to cook for 5 minutes over a low heat. Check they are cooked: the apples are ready when the tip of a knife slides in easily. Grate the tonka bean over the apples, stir and set aside.
  • When the rice is just covered with milk, turn off the heat, remove the orange zest and leave to cool; the rice will continue to soak up the milk as it cools.
  • Mix the apples and rice pudding together and serve.

Tip

For decoration and flavour, you can grate the zest of half an orange and half a tonka bean over the top. We recommend a subtly flavoured olive oil from Nice PDO, Nyons PDO, Languedoc AOC, or the Amellau variety, Argoudeil, Cailletier, Clermontaise, Grossane, Lucques, Négrette, Rougette de Pignan, Tanche, Verdale from the Bouches-du-Rhône, Verdale from the Hérault …
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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