Baked rice pudding with apples

Ingredients for 4 servings:

• 1 cup rice pudding
• 1 liter of milk
• n. B. sugar
• some cinnamon
• 1 pinch of salt
• 1 piece(s) butter as desired
• 4 apples, thinly sliced
• 2 eggs
• Butter or margarine for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

First, cook rice pudding with milk and sugar (very simple, as instructed on the package). When it’s creamy, add a knob of butter and eggs and stir in. Note: For a serving of 4, about 2 eggs are sufficient. The rice pudding should still be creamy. If it becomes too thick, you can add a little more milk. Grease a pot or casserole dish with butter or margarine to prevent the rice from burning. Fill it with half of the rice pudding, add a layer of thinly sliced ​​apples, then spread the rest of the rice on top. Smooth it out and sprinkle with sugar and cinnamon. Bake in a preheated oven at 180°C for about 20 minutes. The less filling you put in the pan, the faster it will cook through, so check it every now and then. If you want to make a larger batch, it’s better to use a saucepan. You can also make several layers of apples in one pot. The rice pudding is also delicious cold. The quantities given above are only approximate. The exact amount is stated on the rice pudding package and can be extrapolated depending on the desired amount.