Rice pudding

Method for the pudding: In a large pot, combine the milk with sugar and vanilla (you can add the vanilla at the end) and heat over medium heat until the milk starts to boil.

Once the milk starts boiling, add the rice and stir well, then lower the heat and cook on low heat (stirring occasionally) until the rice is cooked and the mixture thickens.

Remove from heat, add the 1/2 cup of cream and any desired flavors, and stir well.

Divide the mixture into serving cups and serve warm or refrigerate for later

Method for the apple filling: Melt the butter in a small pot over medium heat, add the apples, and cook for 5 minutes, stirring occasionally until softened.

Add the brown sugar, salt, and cinnamon, and continue cooking on low heat for 6 minutes.

Add the cornstarch slurry and continue cooking for an additional 2 minutes until the sauce becomes thick and caramel-like.

Optional flavors to add at the end:(lemon zest, cinnamon, rose water, orange blossom water) Toppings:(nuts, fruits, jams... today we used caramelized apples)