Riz Au Lait, Honeycrisp, Calvados, Benne Recipe

Rinse and combine

Rinse 1 cup short-grain rice under cold water until the water runs clear. Drain. In a medium heavy-bottomed saucepan, combine the rinsed rice, 4 cups whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, and 1/4 tsp fine sea salt. If using a vanilla bean, split it lengthwise, scrape the seeds into the pot and add the pod; if using extract, wait to add it near the end.

Cook low and slow

Place the saucepan over medium heat and bring to a gentle simmer, stirring frequently to prevent rice sticking. Once simmering, reduce heat to low so the mixture is barely bubbling. Cook, stirring every 3–5 minutes, until the rice is tender and the mixture is creamy, about 35–45 minutes. If the pudding thickens too quickly, add up to 1/2 cup more milk in small splashes to reach a creamy consistency.

Finish and cool

When rice is tender and mixture is thick but pourable, remove from heat. Stir in 1 tbsp unsalted butter and 1 tsp vanilla extract (if using instead of a bean). Taste and adjust sweetness. Transfer to a shallow bowl or individual serving dishes. Let cool slightly, then cover and chill at least 1 hour (or serve warm if preferred).

Prepare apples

While the rice cooks or chilling, core and cut 2 medium Honeycrisp apples into 1/2-inch slices or 3/4-inch cubes depending on desired presentation. Toss immediately with 1 tsp lemon juice to prevent browning.

Cook apples

In a medium skillet over medium heat, melt 1 tbsp unsalted butter. Add the apple pieces and sauté for 4–5 minutes until they begin to soften. Sprinkle 2 tbsp light brown sugar and 1/4 tsp ground cinnamon over the apples and continue to cook 2–3 minutes, stirring, until they are glossy and caramelized at the edges.

Flambé or deglaze with Calvados

Reduce heat to low. Carefully add 2 tbsp Calvados to the pan. If you are comfortable and in a safe, ventilated area, you may ignite briefly to flambé (tilt pan away from face and light with long match) letting flames subside; this burns off the alcohol and concentrates flavor. If not flambéing, simply simmer 1–2 minutes until alcohol aroma diminishes. Stir to lift any browned bits and form a syrupy glaze. Remove from heat and set aside to cool slightly.

Toast sesame

In a small dry skillet over medium heat, add 3 tbsp white sesame seeds and toast, stirring or shaking the pan, until golden and fragrant, 2–3 minutes. Watch carefully to avoid burning. Remove from heat and immediately transfer to a bowl to stop cooking. If using, toss with 1/2 tsp toasted sesame oil and 1/4 tsp flaky sea salt.

Portion the chilled or warm rice pudding into 4 ramekins or bowls (this recipe yields about 4 servings). Spoon warm Honeycrisp apple and Calvados mixture over each portion — about 3–4 tablespoons per serving, more if desired.

Sprinkle a generous 3/4 tablespoon of toasted sesame (benne) over each serving for crunch and nutty flavor. Drizzle about 1/2 teaspoon honey per portion (total 2 tsp divided) and finish with a small pinch of flaky sea salt if desired. Garnish with a fresh mint leaf per serving for color.

Serve immediately if you want the apple warm against chilled pudding, or let everything come to room temperature for a more integrated texture.