Rice Casserole with Apricots
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g rice puddin
- 1 liter milk
- 500 ml water
- 1 pinch (s) salt
- 4 egg (s)
- 80 g butter
- 100 g suar
- 1 packet vanilla sugar
- 500 g apricot (s), fresh
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Bring the milk with the water and a pinch of salt to the boil and add the rice. Simmer gently for about 25 minutes, stirring occasionally. Then let it stand in the pan until the rice pudding has cooled down and the milk-water mixture has been absorbed. Heat the oven to 180 ° C (convection).
- Grease the baking dish with butter. Cut either fresh apricots or canned peaches into small cubes (approx. 1 x 1 cm) and mix with the cooled rice pudding. Mix the softened butter with the sugar, the 4 egg yolks and the vanilla sugar and also mix with the rice pudding and apricot mixture. Beat the 4 egg whites until stiff and fold them into the rice pudding. Now fill the baking dish. The flatter the baking dish, the faster the baking. Sprinkle a little more sugar on top and spread a few flakes of butter on the rice pudding.
- Now bake until the mixture is firm in the casserole dish. If you take a slightly taller baking dish, this can take 45-60 minutes, with a flatter baking dish, approx. 30 minutes.
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