RICE APPLES (GLUTEN-FREE)
Lately I have been thinking about what makes a person a lucky person and when I got my two nominations to the Food Blog Awards (oh yes, that is pure shameless self-promotion – votevotevote for me!) I started to think about what makes a person a winner. I’m not a winner type when it comes to competitions or lotteries and such things but I have always felt like a kind of winner because I have had and have in my eyes a good life. Well now when I come to think about it, I think that I rather have been thinking about people’s attitudes towards their lives rather than what makes a person lucky. I know people who always seem to have problems, small things or big things-they are all problems. And then there are those who really have a lot of heavy things to carry but strangely enough are really positive and serene. (And now I think it’s opportune to say that I am not thinking about anyone in particular here, these are just general reflections I am making about types of people I have encountered during/in my life so if anyone out there who knows me thinks that I am writing about them, no, I am not!) So when the same thing happens, good or bad, to type A (those who see the negative things) and type B (those with a more positive approach) you can be sure that they react and behave in different ways. Now what I really wonder is, why is it that we are so different? Is it a question of genes? Or does it depend on some unconscious adaptation to a role model of our past? But above all-why am I writing about this on a food blog?!
So on to the food before I drown in my meanderings. Sunday (or was it Saturday?) I did a lot of experimental cooking just for the fun of it. One of the things I did was trying out different desserts involving rice and apples, I wanted to combine creamy milk-and-rice with apples-cardamom-cinnamon with the result of this rather neat little dessert.
RICE APPLES (GLUTEN-FREE)
4 big sweet apples of a type that cooks well, I think I used Royal Gala apples
100 ml/ 0.42 cup round grained rice
400 ml/ 1.7 cup milk
1/2 vanilla pod, divided in two
3-4 tblsp sugar (or honey or some other type of sweetener)
1 tsp ground cardamom
1 tsp ground cinnamon
A little butter
- Cook the rice in the milk with sugar and the split vanilla pod for at least 45 minutes. You will probably have to add some water now and then.
- Peel the apples and take out the middle of them with an apple corer, knife or spoon BUT be careful not to go all the way through because the apples are supposed to contain the cooked rice later(look at the photos if I’m unclear). Brush some lemon juice on the outside of the apples.
- Mix cardamom and cinnamon and then cover the outside and inside of the apples with it.
- When the rice is ready, nicely creamy and still a bit liquid (it needs to be that because it will cook in the apple, you take out the vanilla pod and then spoon the rice into the apples.
- Put the apples into a buttered oven-proof pan.
- Melt a little butter and brush it all over the apples so that it seals the spices and then pour the rest of the butter over them.
- Bake the apples in a pre-heated oven (175°C/347°F) for 15 20 minutes or until the apples are soft. It’s difficult to say for how long as it depends on the apples and how thick the walls of them are.
- Serve as they are or with a little custard.