For the apple rice pudding with cinnamon sugar, put the milk in a saucepan with 1 tablespoon of sugar and add the rice. Wash the lemon hot, peel a wide strip with a peeler and add it (gives the rice pudding a fresh touch).Bring the milk to a boil and cook over low heat for 20 minutes, stirring every few minutes so that nothing can stick. Turn off the heat and let the rice pudding swell, covered, until the apples are ready.
Quarter the apples, peel and remove the core, and cut the quarters into wedges. Melt the butter in a pan over medium heat. Add the apple wedges and fry for 2-3 minutes, turning. Mix the remaining sugar (1 tablespoon) with the cinnamon powder.
Remove the lemon peel from the rice pudding and fold in the fried apple wedges. Divide the apple rice pudding between two bowls or deep plates and sprinkle the cinnamon sugar on top.
Preparation Tip:
The apple rice pudding with cinnamon sugar can also be sprinkled with almonds.
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