Do you like rice with apples? I do. Sometimes I prepare this dish for winter supper for my children. I like it when the rice is slightly overcooked and very hot. I serve it with stewed apples and cold natural yoghurt. I thought that this dish would be similar to risotto. This time I prepared a sweet-coconut version of risotto with apples. An interesting addition was the crunchy coconut crumble topping. Unfortunately, I ate very little of the risotto, because my son ate most of it.

Ingredients:
risotto:
120g of arborio rice
400ml of coconut milk
250ml of water
a piece of cinnamon
2 tablespoons of sugar
1 tablespoon of butter
fruit
3 big apples
2 tablespoons of maple syrup
1 tablespoon of lemon juice
crumble topping
40g of desiccated coconut
20g of butter
1 tablespoon of sugar

Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down.
Wash the apples, cut them into quarters, remove the apple cores and cube them. Put them in the pan with the lemon juice and maple syrup. Stew them on a low heat stirring from time to time until the apples are soft.
Melt the butter in a saucepan. Add the cinnamon and heat it for a while. Add the rice and fry it until the seeds are glazy. Add the water, coconut milk and sugar and boil, stirring until the rice has absorbed the liquid and it is soft and sticky. Add a bit of water if necessary. Remove the cinnamon. Put the risotto into a bowl. Put the apples and natural yoghurt onto it. Sprinkle with the crumble topping. Serve at once.

Enjoy your meal!

Try also:
Asparagus risotto – one serving is too little
Kaszotto with the asparagus spears and dried tomatoes
Second breakfast for everybody