Summary

Ingredients

• 1 liter milk
• 20 g suar
• 2 pinch (s) salt
• 230 g rice puddin

For the curd:

• 250 g strawberries
• 250 g low-fat quark

For the meringue:

• 3 egg whites
• 1 pinch cornstarch
• 60 g suar

For the compote:

• 250 g strawberries
• 20 g suar

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Instructions

1. Prepare the rice pudding. Put the milk, sugar, salt and the rice pudding in the blender jug and cook counterclockwise for 40 minutes at level 1 at 90 ° C without the measuring cup inserted. If the grains are still hard, cook for another 10 minutes.
2. After approx. 30 minutes, switch on the oven to 180 ° C hot air.
3. While the MC is working, you can prepare the strawberry quark. Weigh, wash and cut the strawberries into pieces. Mix the strawberries with the low-fat quark.
4. Put the finished rice pudding in a large, greased casserole dish and fold the strawberry quark under the rice pudding.
5. Wash the blender jug and the knife well, there should be no residues.
6. For the meringue hood, insert the mixer attachment into the blender jug. Put the egg white with a pinch of salt in the blender jug and, with the measuring beaker in place, beat until stiff for 4.5 min. After 4 minutes, pour in the sugar and cornstarch. Spread the meringue on the rice pudding.
7. Bake in the preheated oven for about 30 minutes on the middle rack. If the hood gets too dark, cover with baking paper and continue baking.
8. Wash the remaining strawberries and cut into pieces. Heat the remaining sugar with the strawberries in the saucepan until they release liquid. Finally, distribute the strawberries on the finished casserole.
9. The casserole can be enjoyed as a dessert, main course or just like that.