Wuselig Recipes · Recipe 47
VegetarianPuschel’s Creamy Rice Pudding with Warm Apple Compote
Creamy rice pudding, soft apple pieces and a little cinnamon: a cosy vegetarian family recipe with Puschel and Flauschi.
The little story
The Cinnamon Spot on Puschel’s Nose
Autumn leaves danced past the round kitchen window as Puschel brought out the pudding rice. He tipped it into the measuring jug so eagerly that a few grains bounced onto the table.
Puschel„They must want to eat before I do!“
Flauschi„We can pick them up later. Let us measure everything carefully first.“
Flauschi set out the milk and apples. An adult took care of the hot saucepan. While the rice slowly softened, the two friends worked at the cool table.
The adult had cored and diced the apples. Flauschi put the pieces into a bowl. Puschel held a whole apple and sniffed it.
Puschel„It already smells like pudding!“
With a little water the apple pieces softened in another pan. Soon the whole kitchen smelled lovely. The rice gently swelled, and Puschel set the table.
Flauschi„Now a little cinnamon on your bowl. Just a pinch!“
Puschel„A Wusel pinch? That is about as big as … oh!“
A tiny puff of cinnamon landed on Puschel’s dark nose. Flauschi giggled, and Puschel laughed too. Once the rice pudding had cooled a little, they ate it with warm apple compote. Puschel wiped away the cinnamon spot only after his final spoonful.
Preparation: about 10 min · Gentle cooking: about 40 min · Total: about 50 min (cook the apples alongside)
For 4 family portions
How to make it
In a few words: Slowly cook rice pudding until soft and serve with homemade apple compote.
Ingredients
- For the rice pudding: 200 g short-grain pudding rice
- 1 litre milk (3.5% fat), plus a little more if needed, and a small pinch of salt
- For the compote: 3 medium apples (about 450 g)
- 100 ml water
- Optional: 1 tsp lemon juice if the apples are very sweet
- To serve: a little ground cinnamon; if needed, 1–2 tsp sugar for the whole batch of compote
Method
- Children and adults wash their hands. Children weigh 200 g pudding rice, measure 1 litre milk and 100 ml water, and wash the apples. An adult prepares two saucepans.
- An adult puts the milk, rice and a small pinch of salt in a large enough saucepan. Bring to a boil while stirring, immediately turn to low heat and simmer gently for about 35–40 minutes or as the packet directs. Stir regularly to the bottom so it does not stick or boil over. Never leave it unattended.
- Meanwhile an adult cores the apples and cuts them into small even pieces. Well-washed apples need not be peeled. Children can place the prepared pieces in a bowl at a cool worktable.
- An adult puts the apple pieces and 100 ml water in a second pan. Cover and cook gently for about 8–12 minutes until soft. Stir occasionally; mash a few pieces with a fork for a softer compote. Add a little more water if needed.
- Taste the compote when it has cooled enough. Only if it tastes very tart, stir 1–2 tsp sugar into the whole batch; if the apples are very sweet, optionally add 1 tsp lemon juice instead. Apples already bring their own sweetness.
- When the rice is soft and creamy, take the pan off the heat. If too thick, stir in milk a little at a time. If still firm, cook gently with a little more milk. Let cool for a few minutes before serving.
- Children set the table. An adult portions the no-longer-hot rice pudding into four bowls and adds warm apple compote. Sprinkle only a little cinnamon on top if liked. Check the temperature before eating.
Keep it creamy
Use short-grain pudding rice and cook gently according to the packet. Stir more often towards the end and add a little milk if needed. Cook the apple compote alongside. Made with cow’s milk, this dish is vegetarian but not vegan.