Rice Pudding with Applesauce

This is a wonderful dish you can eat at any time of day, whether it's mid-afternoon or midnight, after the guests have gone. The applesauce complements the rice pudding and evokes memories of grandmother's kitchen.

1 cup (250 ml) short grain brown rice
1 cup (250 ml) Japanese or sweet rice
5 cups (1.25 l) milk
Pinch sea salt
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) honey
1 cinnamon stick, 3 inches (8 cm) long
2 pieces star anise

Applesauce:
4 cups (1 l) apple, peeled, cored and cubed
1 Tbsp (15 ml) rice wine vinegar
2 Tbsp (30 ml) Rapadura sugar
1 Tbsp (15 ml) rose water

Topping:
1 Tbsp (15 ml) Rapadura sugar
2 tsp (10 ml) cinnamon

Place ingredients for rice pudding in a pot and bring to a slow boil. Reduce heat and cook for 20 to 25 minutes until liquid is almost absorbed, stirring occasionally to prevent sticking. Remove cinnamon and anise. Pour pudding into a baking dish, cool to room temperature then refrigerate until set.

In the meantime, slowly cook applesauce ingredients in a saucepan until soft and liquid is evaporated. Remove from heat and mash, using a fork.

Sprinkle the top of the pudding with Rapadura and cinnamon. Place under broiler until Rapadura melts and top becomes crispy and crunchy (caramelized). Remove from oven, pour applesauce over top and serve.

Source: alive #218, December 2000