Rinse the long-grain rice with hot water, pour into a saucepan with boiling hot water, cook for 3 min and drain over a sieve. Bring the milk to a boil with the vanilla and add the long-grain rice. Cover and simmer very gently for about 40 to 45 min.
After 20 min, add half the sugar and salt. Cool the cooked long-grain rice for 3 to 4 min, then heartily fold in the eggs. Steam the apples, peeled, quartered and halved another time, in 75 g butter until soft, dust with the remaining sugar and caramelize. Butter a charlotte dish and alternate layers of the long-grain rice with the apples. The last layer is long grain rice. set aside a few apples for garnish. Cook for 20 min in a bain-marie at 150 degrees (gas mark 5). Turn the cold rice pudding out onto the plate and garnish with the remaining apples.
Spread the apricot jam through a float, spread with 1 to 2 tablespoons of water and the rum and bring to the table with the rice pudding.
This dessert is prepared in the morning for the evening or possibly for lunch the day before.
– Country : France – Region : Normandy – Takes about : 01 h 40 min – Cooking time : 1 h 10 min – Preparation t. : half an hour – Difficulty : Easy – Price : Medium
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