3 pommes Golden
\n1 gousse de vanille
\n15 g de beurre
\n180 g de riz rond
\n1l de lait
\n1 jaune d’\u0153uf
\n100 g de sucre
\n5 cl de cr\u00e8me liquide
\nraisins secs<\/p>\n
Pour la sauce caramel<\/strong> Pr\u00e9paration<\/strong><\/p>\n 1.Faire cuire le riz \u00e0 l’eau bouillante sal\u00e9e environ 3 min. L’\u00e9goutter. 6.Pour la sauce caramel, dans une casserole, mettre le sucre et la pointe d’eau. Laisser le sucre devenir caramel, puis ajouter la cr\u00e8me liquide. Fouetter et remettre l\u00e9g\u00e8rement sur le feu. A la fin ajouter les raisins secs. Servir la sauce caramel une fois refroidie.<\/p>\n 7.Dans une verrine, d\u00e9poser une couche de pommes, recouvrir de riz et verser, \u00e0 la fin, sauce caramel aux raisins secs.<\/p>\n Servir tr\u00e8s frais.<\/p>\n","protected":false},"excerpt":{"rendered":" Du riz au lait avec des pommes : c’est d\u00e9licieux !<\/p>\n","protected":false},"author":18,"featured_media":2966,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5,6],"tags":[216,232,240],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/riz_pommes_raisins-secs-1.jpg?fit=500%2C375","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1568,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/29\/1568-quinoa-au-lait-parfume\/","url_meta":{"origin":661,"position":0},"title":"Quinoa au lait parfum\u00e9","date":"29 mai 2010","format":false,"excerpt":"Un classique revisit\u00e9 fort agr\u00e9able !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/quinoa-au-lait-1.gif?fit=384%2C384&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":139,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/06\/05\/139-risotto-asperges-parmesan\/","url_meta":{"origin":661,"position":1},"title":"Risotto asperges & parmesan","date":"5 juin 2009","format":false,"excerpt":"Voici une recette de risotto simple et d\u00e9licieuse !","rel":"","context":"Dans "Recettes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/06\/risotto_asperge_parmesan-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1138,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/02\/10\/1138-moussaka-vegetarienne\/","url_meta":{"origin":661,"position":2},"title":"Moussaka V\u00e9g\u00e9tarienne","date":"10 f\u00e9vrier 2010","format":false,"excerpt":"Une version v\u00e9g\u00e9tarienne de la moussaka mais pas en moins d\u00e9licieuse !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/02\/moussaka-vegetarienne-1.jpg?fit=616%2C414&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2234,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/11\/04\/2234-glace-a-la-vanille\/","url_meta":{"origin":661,"position":3},"title":"Glace \u00e0 la vanille","date":"4 novembre 2010","format":false,"excerpt":"C'est un pur bonheur de pouvoir d\u00e9guster ses propres glaces faites \u00e0 la maison ! La Glace \u00e0 la vanille est une vraie merveille qui se marie tr\u00e8s bien avec les tartes aux fruits rouges, les strudels aux pommes, les desserts au chocolat, ainsi qu\u2019avec tous les sorbets aux fruits.\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/11\/glace-a-la-vanille-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":671,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/08\/671-verrine-a-la-creme-aux-pommes-et-raisins-secs\/","url_meta":{"origin":661,"position":4},"title":"Verrine \u00e0 la cr\u00e8me aux pommes et raisins secs","date":"8 octobre 2009","format":false,"excerpt":"Un dessert plein d\u2019onctuosit\u00e9 \u00e0 mi-chemin entre une compote et une mousse. 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Ingr\u00e9dients (pour 4 personnes) 750 g de crevettes (300 g \u00e9pluch\u00e9es) 2\/3 de tasse de vin blanc sec 2 cuill\u00e8res \u00e0 soupe de beurre 3 tasses de riz pour risotto 1\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/risotto_crevette_safran-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/661"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=661"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/661\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2966"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=661"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n50 g de sucre
\neau
\n15 cl de cr\u00e8me liquide<\/p>\n![\"riz_pommes_raisins-secs\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/10\/riz_pommes_raisins-secs-1.jpg?resize=500%2C375\" "\\"riz_pommes_raisins-secs\\"")
<\/p>\n
\n2.Faire bouillir le lait avec la gousse de vanille fendue.
\n3.Puis y verser le riz. Laisser cuire \u00e0 feu tr\u00e8s doux 25 min.
\n4.Ajouter 50g de sucre et prolonger la cuisson de 10 min (jusqu’\u00e0 ce que le lait soit absorb\u00e9 par le riz).
\n5.Ajouter ensuite le jaune d’\u0153uf et 5cl de cr\u00e8me liquide. Remuer et laisser refroidir.
\n5.Eplucher les pommes, les couper en d\u00e9s. Dans une po\u00eale les faire revenir avec une noisette de beurre. Ajouter du sucre (selon votre go\u00fbt), caram\u00e9liser et r\u00e9server.<\/p>\n