Summary

Ingredients

• 500 ml long-life milk
• 120 g rice puddin
• 1 tablespoon butter
• 1 tablespoon sugar
• 1 pinch (s) salt
• some lemon zest
• 2 apples
• some lemon juice
• 1 egg (s)
• 1 ½ tablespoon almond (s) or nuts, ground
• 1 tablespoon honey, liquid
• some flakes butter, for gratinating

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Instructions

1. Rinse a suitable saucepan with cold water. Bring the milk to the boil together with the rice pudding, sugar, butter, a little lemon zest and salt and cook for about 15-20 minutes until soft. Stir again and again.
2. In the meantime, wash the apples, remove the core, do not peel, cut into fine, thinner wedges and sprinkle them with a little lemon juice. Separate the egg and beat the egg white with a pinch of salt until stiff. Save the egg yolks in a small cup. When the rice is soft enough, pull the pot off the stove and let it cool down a little, lukewarm is enough. Preheat the oven to 170 ° C fan oven. Now stir the almonds and egg yolks quickly into the rice pudding and finally fold in the beaten egg white.
3. Pour a little more than half of the mixture into a greased baking dish, cover with the apple wedges and drizzle with the honey. Leave some apple wedges for a decorative finish. Pour in the rest of the rice mixture, smooth it out and distribute the remaining apple wedges on the blanket. Cover the casserole with a few flakes of butter and be sure to put butter on each apple wedge, otherwise the apples on top will dry out during baking. Bake the nut and rice casserole in the oven for about 30 minutes until golden.
4. A nice cold vanilla sauce or vanilla ice cream goes well with the casserole.