¾ cup medium-grain rice
2½ cups full-cream milk
2 cups water
395 g can sweetened condensed milk
1 cinnamon quill
2 tsp vanilla extract
4 Pink Lady apples
2 tbsp brown sugar
25 g unsalted butter
- Combine rice, full-cream milk, water, condensed milk, cinnamon and vanilla in a large saucepan. Bring to boil. Gently simmer, uncovered, stirring frequently, for about 45 minutes, or until rice is tender. Discard cinnamon.
- Meanwhile, to make sugared apples, peel and core apples. Cut into 2cm-thick wedges. Place in a medium bowl with sugar. Toss to coat.
- Melt butter in a large, non-stick frying pan over a medium to high heat. Add apples. Cook, stirring occasionally, for about 10 to 12 minutes, or until tender and golden brown.
- Serve rice topped with warm sugared apples.