Berlin (dpa) – Rice pudding is genuine soul food, bringing an instant, comforting childhood feeling, like a hug or a warm blanket. And what could be nicer than a portion after a long walk in a hopefully snow-covered wood that tastes properly of winter? This one adds different textures with some apples and nuts, and some extra flavour with tonka bean and a hint of marzipan. Ingredients for at least four people For the rice pudding: 500 ml milk 125 short-grain rice (pudding rice) 20 g sugar 1 vanilla pod a little butter tonka bean For the topping: 2 apples 1 tbsp butter 1 tbsp sugar a little cinnamon mixed nuts of your choice Method Split the vanilla pod and scrape out the seeds with the tip of a knife. Butter the inside of a medium saucepan. Add the milk, the vanilla pod and the vanilla seeds to the pan and warm very slowly over the lowest heat until the milk boils. Add the rice and bring to a gentle simmer for 5 minutes over low heat, stirring now and then. Turn the hob down below 1 (on induction hobs use the keep-warm function) and leave the rice to stand with the lid on for 50 to 60 minutes. Stir, then season with a little grated tonka bean to taste. Add more milk if needed. Remove and discard the vanilla pod. Meanwhile, while the rice pudding rests, cut the apples into small pieces. In a frying pan over medium heat, cook the apples with the butter, sugar and cinnamon for a few minutes to caramelize. Set aside. Spoon the finished rice pudding into bowls. Top with the caramelized apple pieces, sprinkle with the nuts and the wintry rice pudding is ready. The following information is not intended for publication dpa/tmn hsk yyzz n1 xlt cwg amc tsn
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