Apple rice pudding

Ingredients for 4 servings:

• 1 liter of milk
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 g rice pudding
• 2 apples, red
• ½ lemon(s), juice
• 2 tbsp apple juice
• 2 m.-sized eggs
• 2 tbsp whipped cream
• 3 stalks of lemon balm
• 2 tsp cinnamon powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Bring the milk to a boil in a saucepan with the sugar, vanilla sugar, and salt. Then add the rice pudding and simmer over low heat for about 30 minutes. Quarter the apples, core them, and dice them. In a small saucepan, sauté the apple cubes with lemon juice and apple juice for about 5 minutes. Remove the pan from the heat and let the apple cubes evaporate. Rinse the lemon balm, shake it dry, and pluck the leaves from the stems. Separate the eggs. Beat the egg whites until stiff. Mix the egg yolks with the cream and stir into the hot rice pudding. Then fold in the beaten egg whites and about 3/4 of the apple cubes. Serve the apple rice pudding in bowls and sprinkle with the remaining apple cubes, dust with 1 to 2 teaspoons of cinnamon, and garnish with the lemon balm leaves.