Rice pudding casserole with apples and vanilla sauce

Ingredients for 4 servings:

• 250 g rice pudding
• 1 pinch of salt
• 2 liters of milk
• 3 sachets of vanilla sauce powder
• n. B. sugar
• 70 g almond flakes
• 4 m.-sized apples, or 6 – 7 smaller ones
• e.g. butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

à la Antje

Bring the rice to a boil with 300-400 ml of water and a pinch of salt. Continue simmering over low heat until the water is almost absorbed. From this point on, add more milk continuously! It’s important to stir constantly to prevent burning! When the rice is cooked (20-30 minutes depending on the rice variety), sweeten with a little sugar if desired. Please do not add it before, as the sugar increases the risk of burning! Prepare the sauce from 1 liter of milk and three sachets of vanilla sauce powder, using the amount of sugar required according to the package instructions. Toast the flaked almonds in a pan without oil. Peel, core, and dice the apples (1×1 cm), and braise them in a pan with butter (nothing else!!), sweetening them slightly with sugar. Place the rice pudding in a buttered baking dish and make small indentations in the pan with a teaspoon. Pour on about half of the vanilla sauce, scatter the braised apples on top, and finish with the remaining sauce. Finally, sprinkle the toasted almond flakes on top. Bake for approximately 30 minutes (160 degrees Celsius, fan-assisted oven). Cover with aluminum foil.