Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
This recipe is from Dorie Greenspan’s newest cookbook, “Around my French Table”. It's a delicious, comforting dessert, with or without the apples. The slight tartness of the apples and the decadence of homemade caramel sauce pair nicely with a creamy and not too sweet vanilla rice pudding. COOKING NOTES: Watch the pudding closely in the last 10 minutes, don’t cook it until all the milk is gone or you’ll have a stiff pudding. If you are going to chill it add more vanilla extract as the cold will mute flavors. Press a plastic wrap on the surface and let the pudding cool to room temperature. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated. Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
Units: US | Metric
Serving Size: 1 (305 g)
Servings Per Recipe: 6