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Ingredients (for 4 people):
1/3 of a cup of Arborio rice
1/2 a cup of boiled water
2 cups of milk
2 tsp of vanilla extract
1/3 of a cup sugar
3 apples (peeled and cut in small thin slices)
1/3 of a cup of brown sugar
1 tsp of lemon juice
2/3 of a cup of apricot jam (homemade or store bought)
1/3 of a cup crème fraiche
2 egg whites
4 tbsp of ground almonds
4 tbsp of sugar
4 tbsp of almond flakes
Method:
In a plastic bowl put the boiled water and add the rice to fluffen up for 1 hour.
In a saucepan add the milk along with the rice and let them simmer in low heat for about 20 minutes, until the rice is tender. Every now and then stir with a wooden spoon so not to get stuck on the pan.
Then add in the pan the sugar and stir. Take the pan off the heat and leave the mixture to cool down. If you see that it is cooled but the rice has not absorbed all the milk then drain it and use only the fluffy sweet rice.
In another saucepan put together the apples, the brown sugar, the normal sugar, the 1 tsp of the vanilla and the lemon juice. Stir the ingredients in medium heat until the sugar is dissolved and the apples get caramelized.
Gently beat the crème fraiche for a few seconds and stir it in the pan with the cold rice.
Get a round pyrex dish of 20cm diam. and evenly spread the apricot jam on the bottom of it. On top put the cold rice in a layer. On top of the rice arrange the caramelized apples.
Preheat the oven grill to medium/high temperature.
In a plastic bowl beat the egg whites into a meringue, adding gradually at the same time, the 4 tbsp of sugar and the rest of the vanilla. Fold in the ground almonds and stir gently the mixture so not to destroy the meringue.
Spread this mixture on top of the apples and scatter with the almond flakes.
Put under the grill and bake for 8-10 minutes, until the almond flakes gets nicely browned.
Serve immediately.
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