Chocolate rice casserole

Ingredients for 3 servings:

• 2 pears (approx. 250g)
• 1 banana(s)
• 50 g rice pudding (round grain)
• 200 ml orange juice
• 20 g raisins
• 250 g mascarpone
• 1 piece(s) ginger (approx. 3 cm)
• 2 tbsp cocoa powder
• 2 tbsp brown sugar
• 2 eggs, (M)
• 2 tbsp honey
• 1 pinch of cinnamon
• Butter, for greasing

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

with banana and pears

Peel and finely grate the ginger. Combine the orange juice, rice, and raisins in a saucepan, add the grated ginger, and bring to a boil. Reduce the heat to low and simmer for about 25 minutes. Turn off the heat and let the rice expand for another 10 minutes. In the meantime, grease a shallow tart dish with butter. Peel the pears, quarter them, and cut into small pieces. Peel the banana and also cut into small pieces. Stir about 3/4 of the mascarpone cheese with 2 tablespoons of honey and 2 tablespoons of cocoa into the hot rice mixture. Add the fruit cubes and mix in. Separate the eggs. Beat the egg whites with 1 tablespoon of sugar until stiff peaks form. Stir the egg yolks into the rice mixture, then gradually fold in the beaten egg whites. Spread everything into the greased tart dish and bake the casserole in a preheated oven at 160°C (convection oven) for about 40-45 minutes. The mixture should be set (you may need to let it set for another 5-10 minutes in the switched-off oven). While the casserole is baking, stir the remaining mascarpone with 1 tablespoon of sugar and a pinch of cinnamon until smooth. After baking, carefully spread this mixture over the casserole and serve warm.