|Rice Pudding layered with Caramel Sauce and Caramel Apples|
|Caramel Apples good enough to eat on their own!|
This week’s French Fridays With Dorie challenge is Rice Pudding and Caramel Apples. We also made the optional Warm Caramel Sauce to go with it. This French version of rice pudding is so smooth and creamy – far different from its American cousin that’s made with an egg-based custard. Surprisingly, the quickest and easiest part of this recipe was the Warm Caramel Sauce – which you can just think of so many uses for!
|C’est si bon!|
The rice pudding is made with arborio rice and the process involves boiling it in water, straining and rinsing it, then boiling it again, in sugared milk for about 35 minutes. Its high starch content allows the milk to become thick and creamy. Although it takes awhile to make, it’s worth the result.
Imagine this creamy pudding scented with vanilla layered with homemade caramel sauce and caramel apples – it’s Autumn in a glass!
|Dorie surrounded by Doristas at the International Food Bloggers’ Conference in Seattle!
Tricia, Gayla, Cher, Kathy, Betsy, me, Mary, Liz, Alice, Dorie, Adriana, Nana, Michelle, & Patty