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ADD 200 gram pudding rice and a liter of milk in a medium-sized pan. It's best to use a pan with a quite thick bottom to prevent the pudding from burning.
Let it cook on low heat, without the lid on, for about 15 minutes. Keep on stirring occasionally!
ADD about 2 tablespoons of sugar and 2 tablespoons of vanilla extract to the rice pudding and let it cool off slightly while you making the apples. PEEL the apples, remove the core and chop into pieces.
HEAT sugar in a skillet on low heat, let it caramelise slowly and don't stir. As soon as the color is turning into golden brown you can add a dash of water, milk or heavy cream along with a tablespoon of vanilla extract to create a caramel sauce.
Be careful, the caramel is very hot. ADD the apples and let it cook shortly. SERVE the caramel apples with rice pudding for an easy breakfast of dessert. Enjoy!