Apple rice casserole

Ingredients for 4 servings:

• ½ vanilla pod(s)
• 5 dl milk
• 100 g rice pudding
• 1 lemon(s), peel, untreated,
• 50 g sugar
• 1 tsp cinnamon
• 1 egg(s), including the yolk
• 300 g quark
• 4 tbsp raisins, soaked overnight in Calvados
• 500 g apples, crumbly, e.g. Boskop
• 1 egg(s), of which the egg white
• 10 g butter
• 5 cl Calvados

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Split open the vanilla pod, scrape out the seeds and set aside. Bring the milk to a boil, add the rice, lemon zest and vanilla pod. Let the rice swell for about 20 minutes over low heat until a thick porridge forms, stirring occasionally. Remove the lemon zest and vanilla pod. Sweeten the porridge with half the sugar, season with cinnamon and let it cool. Beat the egg yolks with the remaining sugar until frothy, stir in the vanilla seeds and quark and fold in the drained raisins. Peel the apples, cut them into eighths, core them and thinly slice them. Stir the cooled rice porridge a little at a time into the quark mixture, add the apples and fold them in. Then fold in the stiffly beaten egg whites. Pour the apple and rice mixture into a greased gratin dish and smooth it down. Top with knobs of butter and bake in the oven at 200 degrees Celsius for about 35 minutes. Cover the casserole with aluminum foil halfway through cooking. The specified amount is enough for a main course for 4 people, and for a dessert for 6 people. If children are eating with you, soak the raisins in water.