Summary

Ingredients

• 150 g rice puddin
• 500 ml milk
• 0.5 teaspoon ½ salt
• 1 lemon (s), untreated, remove the zest it
• 2 egg whites
• 60 g butter, soft
• 2 tablespoon sugar
• 2 egg yolks
• 1 packet aroma (Citroback)
• 500 g apricot (s) from the can
• Flakes butter

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Instructions

1. Wash the rice pudding and bring to the boil with the milk, salt and the lemon zest. Let it soak for about 40 minutes.
2. Separate the eggs. Beat the egg whites until stiff. Mix the butter, egg yolks, sugar and Citroback until foamy, stir in the congee. Fold in the egg whites. Drain the apricot halves.
3. Grease a baking dish, fill in half of the rice mixture. Spread the apricots on top and pour in the rest of the rice mixture. Put the butter on top in flakes.
4. Bake in the preheated oven at 185 ° C for about 40 minutes on the 2nd rack from the bottom. You can eat this dish as a main course, then it is enough for 4 people or as a dessert, then it is enough for 6 people.