Rice casserole with berries

Ingredients for 4 servings:

• 1 liter of milk
• 1 pinch of salt
• 1 pinch of organic lemon peel
• 250 g short grain rice
• 3 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• Butter for the mold
• 250 g mixed berries (e.g. raspberries, blackberries, currants, …)
• 1 handful of breadcrumbs
• some cinnamon powder
• n. B. Butter flakes

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Bring the milk to a boil with the salt and lemon zest. Then add the washed rice and let it swell, covered, over low heat for 25 minutes. Let the rice pudding cool. Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until frothy. Gradually add the cooled rice pudding, then fold in the beaten egg whites. Grease a baking dish with butter and pour in the rice mixture, then spread the berries on top. Top with knobs of butter and scatter a handful of breadcrumbs mixed with cinnamon on top. Bake for 1 hour at 180°C (top/bottom heat).