Bring the rice to the boil with the milk, add a little cinnamon and let it soak over low heat. Stir every now and then and be careful that nothing boils over.
Peel and core the apples and cut into slices. Put some lemon juice, a little sugar and cinnamon in a bowl and put in the apple slices. When the rice is cooked, remove it from the heat and let it cool down a little.
Separate the eggs and mix the yolks with the sugar and butter. The easiest way to do this is with the whisk of the electric hand mixer. Beat the egg whites into a firm snow. Mix the rice pudding with the egg-butter-sugar mixture and carefully stir in the egg whites and a few apple slices. Put everything in a greased baking dish and spread the remaining apple slices on top.
Bake in the oven for half an hour to three quarters of an hour at around 200 ° C (convection 160 ° C). Serve with raspberry syrup.
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