Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 liter milk
- 1 pinch (s) salt
- 1 lemon (s), grated zest
- 250 g rice puddin
- 60 g butter
- 3 egg (s)
- 80 g suar
- 1 handful raisins as desired
- 4 apples or a glass drained cherries
- in Butter, flakes
Print Recipe
Pin Recipe Instructions
- Cook a thick porridge from milk, rice, salt and lemon peel and let cool down a little.
- In the meantime, peel and quarter the apples and remove the core. Cut the pulp into small pieces. Drizzle with lemon juice and mix with the raisins to taste.
- Mix the butter, sugar and egg yolks together until frothy. Gradually stir in the rice pudding well. Beat the egg whites into very stiff snow and fold in.
- Now alternately fill the rice porridge with the apples in a baking dish. Start with rice and end with rice. Cover with flakes of butter and bake the casserole in a preheated oven at 180 degrees for 45 minutes. The top layer should be golden brown.
- If you don`t like warm fruit, you can just leave it out, the casserole tastes delicious even without, but with compote.
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