Rice – Quark – Casserole with Apple – Apricot – Compote
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 liter milk, or a little more
- 1 pinch (s) salt
- 300 g rice, short rain rice (rice puddin)
- 1 piece (s) lemon peel, untreated
- 80 g butter or mararine, soft
- 80 g suar
- some vanilla, (Bourbon vanilla mark)
- 5 egg (s), separated
- 1 handful raisins, marinated in rum
- 1 teaspoon, leveled aroma, finesse orange or fresh orange peel
- Cinnamon, to taste
- 500 g low-fat quark
- Butter, for the pan and on top
- 1 glass compote, apple-apricots
Print Recipe
Pin Recipe Instructions
- Add the rice with salt and a piece of lemon zest to the cold milk and cook slowly in the microwave until the rice has absorbed all of the milk. Takes a good 40 minutes and the pulp should be nice and stiff.
- Let the rice porridge cool down and in the meantime separate the eggs and make a foam mixture from the egg yolks with the soft butter or margarine, sugar or vanilla pulp. Stir the quark, some cinnamon powder and Finesse Orange or freshly grated orange peel into the egg foam mixture. Also add the raisins previously marinated in rum. Then beat a very stiff snow out of the egg white and finally fold it in loosely by hand with the whisk.
- Fill a buttered casserole dish with the mixture, cover with a few flakes of butter and bake in a preheated oven at 180 ° for about 45 minutes until golden brown.
- Serve warm with apple and apricot compote! You can also serve vanilla sauce or other fruits as you like!
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