Rice Pudding with Coconut Milk

Steps

• 1. In the very beginning, make a pudding and an apple souse. Mix milk and coconut milk (or use just a common one) in saucepan and heat over a slow fire, temperature should be close to boiling, but not more.
• 2. It is very similar with risotto because we have rice and bouillon (milk) which we add with ladles gradually saturating the rice.
• 3. At first, melt a half of butter and roast rice in it for 1-2 minutes. Rice will begin absorbing the butter and its’ flavor.
• 4. When the rice is covered with butter, pour in some milk. You can pour 2 halves of it at once but later be careful with it. When you added some milk, mix it constantly, as soon as there is a little moisture – add more milk and mix again. Gradually, rice will be preparing and becoming soft. You can cook rice as you want it to be either more solid or absolutely soft.
• 5. Rice becomes creamy and quite soft. You can add sugar. For better density and creamy taste mix a yolk and a couple of tablespoons of warm milk in the mug and add it in almost prepared mixture.
• 6. Actually, a blank for pudding is a rice porridge on the milk. But we need exactly pudding so do not stop. Leave the mixture to cool down to the room temperature, mix it every 5 minutes to prevent a skinning effect on the surface.
• 7. While rice is cooling down, prepare an apple sauce. Everything is very simple – peel one apple and cut it into cubes of 0.5 sm.
• 8. Melt butter on a medium fire in a saucepan, then add apples, sugar, cinnamon and the rest of species, up to your taste. Add some spoons of water in case apples are not juicy enough. Stir the sauce until ready (apples will become soft).
  
• 9. And finally, collect the pudding. Transfer rice mass into molds, cover it with the sauce on the top and put it into the fridge minimum for 2 hours. The mass will become denser and more saturated.