Currant – Rice – Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g rice, (short rain rice)
- 1 pinch (s) salt
- 1 lemon (s), the zest grated, unsprayed
- 1 liter milk
- 50 g butter or mararine
- 3 egg (s), separated
- 50 grams sugar
- 500 g currants
- 50 g suar, for the currants
- 3 egg whites
- 100 g suar
Print Recipe
Pin Recipe Instructions
- Make a porridge from rice, salt, lemon zest and milk. Beat the butter, egg yolk and sugar until foamy, mix into the rice porridge.
- Beat the egg whites until stiff and fold in a greased ovenproof dish. Place the sugared berries on top. Beat the egg whites until stiff, add the 100g sugar briefly and distribute the foam mixture over the berries. Baked at 200 degrees (gas 3) for approx. 15 minutes (golden yellow color).
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