Summary

Ingredients

• 0.38 liters orange juice
• liters ⅛ water
• 2 lemon (s), juice it
• 150 g short rain rice
• 120 g suar
• 50 g butter
• 1 pinch (s) salt
• 3 egg yolks
• 1 packet vanilla pudding powder
• 2 teaspoons baking soda
• 25 g almond sticks
• 750 g apricot (s), from the can
• 3 egg whites
• Butter for the mold

For the set:

• 2 egg whites
• 80 g suar
• 1 lemon (s), grated zest
• 80 g almond (s), chopped

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Instructions

1. Bring the water, orange and lemon juice to the boil in a saucepan. Add the rice, season with salt, leave to soak for about 20 minutes, allow to cool slightly.
2. In the meantime, stir the butter, sugar and egg yolk until frothy. Mix the pudding powder with baking powder and almond sticks and stir in. Puree the drained apricots. Beat egg whites until stiff. Mix the rice and egg white with the egg yolk cream. Grease the baking dish with butter, first pour the rice mixture then the apricot puree.
3. Bake in a preheated oven at 190 ° C for about 40 minutes.
4. Garnish:
5. Beat egg white with sugar until stiff, fold in grated lemon zest and chopped almonds, spread this meringue over the casserole and bake for another 10-15 minutes at the same temperature.