Apple rice casserole

Ingredients for 4 servings:

• 350 g rice
• 1 liter of milk
• Salt
• 750 g apples
• 150 ml white wine
• 80 g sugar
• some cinnamon bark
• 2 carnations
• 60 g apricot jam
• 150 g butter
• 120 g powdered sugar
• 7 eggs, separated
• Powdered sugar, for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pour the rice into the boiling milk, stir, add salt, and cook until soft. Peel the apples, halve them, and remove the cores. Bring the white wine, 6 tablespoons of water, sugar, cinnamon bark, and cloves to a boil, add the apple halves, and sauté until half soft. Remove the apples immediately with a slotted spoon and fill them with apricot jam. Cream the butter and 90g of powdered sugar until fluffy, add the egg yolks, and mix well again. Add this mixture to the cooked, cooled rice and mix everything together. Beat the egg whites until stiff peaks form, add the remaining powdered sugar, and fold the beaten egg whites into the rice mixture. Grease a large baking dish, dust with breadcrumbs, and pour in half of the rice mixture. Place the stuffed apples on top and cover with the remaining rice mixture. Place in the oven and bake. Sprinkle the finished casserole with powdered sugar.