Ingredients
- 150 g cooked round rice
- 1 liter of milk
- 2 sachets of vanilla sugar
- 250 g caster sugar
- 1 kg of apple
- 400 g canned pineapple
- 2 tbsp. butter
- 2 eggs
Preparation
In a pot, bring the milk to a boil and add the rice, vanilla sugar, salt and half the quantity of sugar. Leave to cook over low heat for around 45 minutes. stirring occasionally. Remove from heat and set aside until cooled.
Peel and core the apples then cut them into 8 quarters. Caramelize them in 1 tbsp. butter and 2 tbsp. of sugar. Also caramelize the pineapple separately.
After the rice has cooled, add the eggs.
Arrange the pineapple slices in the bottom of a hollow mold then cover with half the rice.
Spread the caramelized apples on top and cover with the rest of the rice.
Put the mold in a baking tray and pour in the water (cook in a bain-marie). Bake in a preheated oven at 180°C until the tart is lightly browned. Leave to cool and invert the tart into a serving dish.
Reserve the Apple and Pineapple Rice Cake in the refrigerator and serve cold.
source: la-cuisine-marocaine.com
