Warm milk. Wash rice in a sieve and add to the milk, add salt and simmer everything on a low level for about 50 minutes. Stir often so that the rice pudding does not stick to the bottom and burn. Let cool down.
Preheat the oven to 200 degrees / upper-lower heat.
Separate the eggs. Beat the egg white with 1 teaspoon of sugar until stiff. Mix well the butter, sugar, vanilla sugar and egg yolks. Mix the butter mixture with the rice pudding.
Grease a baking dish with butter. Pour the milk rice mixture into the mold. Drain the peaches and place in the mixture with the dome facing up. Distribute the egg whites evenly on the rice pudding.
On the middle or lower rail in the oven approx. Bake for 30 minutes. Pay attention to the browning of the egg whites, cover with aluminum foil if necessary.
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