Baked rice pudding with almond meringue topping

Ingredients for 4 servings:

• 1 liter of milk
• 200 g rice pudding
• 1 organic lemon(s), grated peel
• 700 g plum(s)
• 10 tbsp sugar
• 1 tbsp brown rum
• 1 cinnamon stick(s)
• 2 eggs
• 3 tbsp almond flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Remove 2 tablespoons of milk and set aside. Bring the remaining milk to a boil with the lemon zest and stir in the rice. Reduce heat to low and allow to swell for about 30 minutes. In the meantime, wash and pit the plums. Bring the plums to a boil with 1 tablespoon of sugar, the rum, the cinnamon stick, and 125 ml of water and bring to a boil, then simmer for about 5 minutes. Separate the eggs. Beat the egg whites with 3 tablespoons of sugar until stiff peaks form. Whisk the egg yolks with 2 tablespoons of milk and 5 tablespoons of sugar and fold into the rice along with half of the beaten egg whites. Preheat oven to 200°C. Drain the plums. Layer the rice pudding first, followed by the drained plums, in the baking dish. Pipe or spread the remaining beaten egg whites on top, sprinkle with the almonds, and bake the rice pudding for 10 minutes.