Apple and Pear Rice Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 3 hrs 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml milk
- 130 g rice puddin
- 1 orange (s) (organic), the zest it
- 4 tablespoon vanilla sugar, homemade
- 1 piece (s) butter
- 1 pinch (s) salt
- 4 pear (s)
- 4 tablespoon applesauce
- 50 g flaked almonds
- possibly cinnamon powder
- 50 ml cream or Cremefine or yoghurt
- 150 g quark
- 2 egg (s), separated
- possibly raisins (rum raisins)
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Bring the milk with the orange peel to the boil. Add the rice pudding and half of the butter. Let it swell out carefully. Either on a low flame according to the instructions or wrapped in a warm blanket (then it takes a few hours). Let cool down.
- Preheat the oven to 200 ° C top / bottom heat.
- Mix 3 tablespoons of sugar with the egg yolks, quark and cream with a whisk until smooth. Carefully stir in the cold rice pudding.
- Peel the pears and cut into pieces. Add together with the applesauce and the raisins. Beat the egg white until stiff and fold into the rice pudding and fruit mixture. Put in a buttered baking dish. Sprinkle with flaked almonds and the remaining sugar and cinnamon and put the remaining butter on top in flakes. Bake until golden on the middle rack for about 40 minutes.
- The casserole tastes warm and cold and very good with vanilla sauce.
- Tips: The applesauce is optional, but it can be used well this way. The cream can also be replaced with natural yoghurt or Cremefine. Or a little more applesauce
- I like to use smaller farmer`s pears, the ones with the firm shell. Any pudding left from the previous day? Put it in. The imagination knows no limits.
- Because the rice is rather firm, you can vary the ingredients nicely. The consistency of the finished casserole depends on it, of course, but there is no benchmark here either. The casserole should no longer be liquid.
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