- Stand Mixer: For efficiently mixing dry ingredients and whipping cream for the pudding base and garnish.
- Non-Stick Saucepan: Ideal for cooking rice and caramel, ensuring easy removal of the final dish.
- Candy Thermometer: Useful for precisely monitoring the temperature when making the caramel sauce to prevent burning.
- Silicone Spatula: Handy for stirring and folding ingredients without scratching non-stick surfaces or causing damage during cooking processes like tempering chocolate (if garnishing with chocolate).
- High-Speed Blender: Can be used to blend apple compote if a smoother texture is desired, though for this recipe apples are typically diced.
- Digital Food Scale: Ensures accurate measurement of ingredients like rice and sugar, which can impact the final taste and consistency.
- Chef's Knife & Cutting Board: For preparing Gala apples into slices or cubes as required by the recipe.
- Whisk: Useful for incorporating ingredients smoothly in both wet and dry mixtures, though a stand mixer might be preferred here due to its efficiency.
- Heat-Resistant Bowl: Ideal for mixing cold components like whipped cream or chilled fruit garnishes with the warm pudding base.
- Measuring Cup & Spoons Set: Essential for accurately measuring ingredients, especially since this recipe likely requires precise quantities to achieve the perfect balance of flavors and textures.
- Fine-mesh Sieve: Useful if a smooth texture is desired when preparing any components like apple compote or ensuring no rice lumps remain in the pudding.
3 cups water
1/4 teaspoon salt
1/2 cup arborio rice or medium-grain white rice
4 cups whole milk
1/3 cup sugar
2 teaspoons vanilla extract
2 medium Gala or Fuji apples (13 to 14 ounces total)
1/4 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, room temperature
1/2 cup apple cider
Pinch of salt
1/2 cup heavy whipping cream
Whipped cream (for topping; optional)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About