Bring long-grain rice briefly to a boil in salted water and rinse under cold water until it remains clear. Bring the milk to the boil with the vanilla pod. Remove the pod and empty the milk into the long-grain rice. Simmer gently for 30 minutes, stirring occasionally. Remove the skin from the apple, remove the core and cut into small cubes. Poach apple cubes briefly in apple juice, cool (save apple juice for later). Soak gelatine in cold water, then stir into the lukewarm rice mixture. Add the apple pieces to the rice mixture and let it cool a little. Whip the egg whites and sugar until creamy and fold into the long-grain rice. Pour the mixture into delicately oiled timbale molds. Place in refrigerator for 2 to 3 hours. For the sauce:
Bring wine, cinnamon, apple juice, vanilla and honey to a brief boil. Remove core of apple, cut flesh into small cubes. Add apple cubes and apple peel to the liquid form, gently roll. Leave to infuse for 2 hours. Now stir some of the liquid with the custard powder. Strain sauce through a sieve, drain well and thicken with the stirred custard powder. Cool the sauce and add the Calvados.
Place the molds with the long grain rice cakes briefly in hot water, then turn out onto a plate. Serve together with the cold apple sauce, garnish with mint.