Summary

Ingredients

• 250 g rice, short rain rice, unpeeled
• 30 g butter
• 750 ml milk
• 1 ½ kg apples
• 0.25 liter ¼ white wine
• 100 g suar
• 3 egg (s)
• 50 g almond (s), chopped
• 2 slices rusks

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Instructions

1. Boil rice and butter in the milk for about 1 hour and let cool down completely. The consistency should be a bit firmer than rice pudding, but still so that you can spread it.
2. Peel the apples, remove the core and cut into wedges. Let the apple wedges boil in the white wine with 50g sugar for about 5 minutes and drain in a sieve. Separate egg yolks from egg whites. Mix the egg yolks with the remaining sugar and the almonds and fold into the cooled rice. Make egg whites from the egg white and also fold into the rice.
3. Scatter the crumbled rusks on an ovenproof dish and pour in half of the rice mixture. Layer the apple wedges on top and smooth the rest of the rice on top. Bake in a preheated oven at 200 ° C for about 45 minutes.
4. Vanilla sauce tastes great with it!