• 25min
  • 20min
  • Easy
  • 6 Servings
0 vote
Simone Zanoni


  • 3 Pink Lady® apples
  • 50 g honey
  • 100 g sugar
  • 2 vanilla pods
  • 1 l whole unpasteurised milk (if possible)
  • 150 g rice
  • 2 organic egg yolks
Quick lemon compote
  • 1 half ½ vanilla pod
  • 3 tbsp sugar
  • 2 organic lemons
  • 20 g pollen


  1. Heat the milk, add the rice (previously rinsed using cold water), 1 and a half vanilla pods, cut lengthwise, and the honey.
  2. Cook over low heat for 12 minutes.
  3. Add the Pink Lady® apples cut into small 4mm cubes, and cook for another 2 minutes.
  4. Mix the egg yolks with the sugar until you obtain custard.
Quick lemon compote
  1. Cut a whole lemon (peel included) into small cubes, add 3 tablespoons of sugar, 200ml of water and half a vanilla pod and cook over low heat. Once the lemon is cooked, crush it with a mortar and pestle or blend it using a food processor.
  1. Arrange the rice pudding like a risotto on a large plate. Add a few dots of lemon compote. Add the plain Pink Lady® apple julienne, and the pollen as if it were Parmesan. Then add the zest of a lemon.

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