Riz au lait, son fondant aux pommes caramelisee et son sirop d'erable

Having come across Linda's "Got Milk?" event in support of breastfeeding, I knew I had to participate. Yes I haven't got any kids yet (and I dont see any in the near future as well), but one thing for sure: when I do, I'm going the au naturel way. I can only imagine it's such a wonderful feeling to be able to nourish and nuture your bub like this.

I've bookmarked this dessert ever since I gleefully flipped open the glossy cover of Natalie Beauvais' "Trop Mad" cookbook. Believe it or not, this is the first cookbook I actually own ever since starting this food blog! To top it off, it's a gift from my bebe which really makes it all the more special. :)

This lovely dessert is a rice milk pudding with caramelised apple puree and maple syrup. It's quite a mouthful, but boy is it a delicious one. The ingredients are simple, basic and wholesome, making the most out of the natural sweetness of maple syrup and apples. Goes in line with the whole idea of breastfeeding hey?

Riz au lait, son fondant aux pommes caramelisees et son sirop d'erable

(Pour 8 personnes)

Le riz au lait:

100g rice

1L whole milk

1 tbsp vanilla extract (or to taste)

80g caster sugar

Le fondant aux pommes caramelisees:

1 kg apples

80g caster sugar

juice of half a lemon

6 tbsps of sirop d'erable (maple syrup)

Preparation:

Riz au lait: Rinse the rice under cold running water. Place the rice in a heavy bottom saucepan and add 1/4 of the milk together with the vanilla. On a low heat, bring the rice and milk to boil, stirring so that the rice does not burn. When the rice has absorbed all the milk, add the rest of the milk a little at a time, stirring frequently. When the rice is soft and the last of the milk added, add the sugar and combine well. Remove from heat and cool. Set aside.

Fondant au pommes: Wash and peel the apples, dicing them into small cubes. Place the apples, sugar and lemon juice in a saucepan and cover. Heat over a medium-low flame, stirring now and then to prevent the apples from sticking to the pan. When the apples are soft enough and slightly caramelised, remove from heat and mash. Cool and set aside.

Dressage: To assemble, place a good spoonful of apple puree into a glass. Add 2 good spoonfuls of rice pudding and top off with a tablespoon of maple syrup (or as much as you like). Enjoy!