Vanilla rice pudding with apples

Ingredients for 4 servings:

• 800 ml milk (1.5% fat)
• 200 g rice pudding, uncooked
• 600 g apples, sour
• 2 eggs
• 1 small lemon(s), untreated
• 3 tbsp sugar
• 1 tsp vanilla powder (bourbon vanilla)
• 1 tbsp butter flakes
• 1 tbsp powdered sugar
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Bring the milk to a boil with a pinch of salt. Add the rice, cover, and simmer at low heat for about 25 minutes. Stir occasionally. Separate the eggs. Beat the egg yolks with the sugar and vanilla until creamy. Grate the lemon zest and mix in. Mix with the rice. Beat the egg whites until stiff and fold in. Wash the apples thoroughly, core them, slice them, and drizzle with the juice of half a lemon. Layer rice and apple slices alternately in an ovenproof dish (finishing with apples). Distribute knobs of butter on the top layer of apples and bake the casserole in a preheated oven at 180°C for about 30 minutes. Dust with powdered sugar to serve.