Rice Casserole with Berries
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter milk
- 1 pinch (s) salt
- 1 pinch lemon peel (organic)
- 250 g rice (short rain rice)
- 3 egg (s)
- 100 g suar
- 1 packet vanilla sugar
- Butter for the mold
- 250 g berries, mixed (e.. raspberries, blackberries, currants, )
- 1 handful breadcrumbs
- some cinnamon powder
- Flakes butter
Print Recipe
Pin Recipe Instructions
- Bring the milk, salt and lemon zest to the boil. Then add the washed rice and cover and let soak for 25 minutes over low heat.
- Separate the eggs. Beat the egg whites until stiff and stir the egg yolks with sugar and vanilla sugar until frothy. Gradually add the cooled rice porridge and then fold in the egg whites.
- Butter a baking dish and pour in the rice mixture, then spread the berries on top. Cover with flakes of butter and spread 1 handful of breadcrumbs mixed with cinnamon on top. Bake for 1 hour at 180 ° C (top / bottom heat).
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