Apple and pear rice casserole

Ingredients for 4 servings:

• 500 ml milk
• 130 g rice pudding
• 1 orange(s) (organic), zest
• 4 tbsp vanilla sugar, homemade
• 1 piece(s) butter
• 1 pinch of salt
• 4 bulb(s)
• 4 tbsp applesauce
• 50 g almond flakes
• possibly cinnamon powder
• 50 ml cream or Cremefine or yogurt
• 150 g quark
• 2 eggs, separated
• possibly raisins (rum raisins)
• Butter for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

also ideal for using leftovers

Bring the milk to a boil with the orange zest. Add the rice pudding and half of the butter. Allow to swell gently. Either over low heat as directed or wrapped in a warm blanket (this will take a few hours). Allow to cool. Preheat the oven to 200°C (top/bottom heat). Whisk 3 tablespoons of sugar with the egg yolks, quark, and cream until smooth. Carefully stir in the cold rice pudding. Peel and slice the pears. Add them to the pan along with the applesauce and raisins. Beat the egg whites until stiff and fold into the rice pudding and fruit mixture. Transfer to a buttered baking dish. Sprinkle with flaked almonds, the remaining sugar, and cinnamon, and place the remaining butter in knobs on top. Bake on the middle rack for about 40 minutes until golden. This casserole tastes great hot or cold and is delicious with vanilla sauce. Tips: The applesauce is optional but can be used up well as it is. The cream can also be replaced with natural yogurt or Cremefine. Or a bit more applesauce… I like to use smaller pears with the firm skin. Any pudding left over from the day before? Throw it in. Your imagination is the limit. Because the rice is rather firm, you can vary the ingredients. The consistency of the finished casserole will depend on this, of course, but there’s no standard here. The casserole shouldn’t be too runny.