John Myers
Ingredients for 4 servings:
- 150 g rice pudding
- 500 ml milk
- ½ tsp salt
- 1 lemon(s), untreated, zest
- 2 egg whites
- 60 g butter, soft
- 2 tbsp sugar
- 2 egg yolks
- 1 pack of flavoring (Citroback)
- 500 g apricot(s) from the can
- n. B. Butter flakes
Instructions
Working time approx. 10 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes
can be eaten as lunch or dessert, Grandma’s style
Wash the rice pudding and bring to a boil with the milk, salt, and lemon zest. Let it swell for about 40 minutes. Separate the eggs. Beat the egg whites until stiff. Cream together the butter, egg yolks, sugar, and Citroback until fluffy, then stir in the rice pudding. Fold in the egg whites. Drain the apricot halves. Grease a baking dish and pour in half of the rice mixture. Spread the apricots on top and pour in the rest of the rice mixture. Place the butter in small pieces on top. Bake at 185°C on the second rack from the bottom in a preheated oven for about 40 minutes. This dish can be eaten as a main course, in which case it will serve four people, or as a dessert, in which case it will serve six people.
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