Summary

Ingredients

• 400 g rice (medium or round rain)
• 1 ½ liter milk
• 500 g cream quark (curd cheese)
• 230 grams sugar
• 4 egg (s), separated
• 1 lemon (s), juice and grated zest
• 1 stick cinnamon
• 1 pinch (s) salt
• butter
• Breadcrumbs

Print Recipe Pin Recipe

Instructions

1. Wash the rice and slowly cook in the milk with a pinch of salt and the cinnamon stick. Rinse the pot with cold water beforehand so that nothing burns!
2. 4 Beat the egg whites until stiff. Mix the curd cheese with the sugar, the 4 egg yolks and the juice and zest of the lemon (can also be less, to taste).
3. Let the rice cool, remove the cinnamon stick, stir in the curd cheese and finally carefully fold in the stiffly beaten egg white. Place in a buttered baking dish sprinkled with breadcrumbs and place the butter flakes on top. Bake at about 180 degrees (fan assisted) until the casserole has a nice color.
4. Serve with raspberry syrup.
5. As a whole, cooking with rice and baking time, the casserole needs about 2 hours to be ready.