Crispy apples on a bed of rice pudding

Ingredients for 6 servings:

• 1 liter of milk
• 1 pinch of salt
• 1 lemon(s), zest and 4 tbsp juice, untreated
• 200 g rice pudding
• 3 tbsp sugar
• 8 m.-sized apples
• 500 ml apple juice
• 2 eggs, size M
• Fat, for the shape
• 50 g muesli (crunchy)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

great as a dessert or as a sweet treat in between

Bring the milk, salt, and lemon zest to a boil. Stir in the rice. Cover and let it swell over low heat for 35 minutes, stirring frequently. Stir in 1 tablespoon of sugar. Remove the pan from the heat. Remove the lemon zest. Halve and core the apples. Make frequent cuts on the round side. Immediately drizzle with lemon juice. Bring the apple juice, 375 ml water, and 2 tablespoons of sugar to a boil in a wide pan. Cover the apple halves and simmer over low heat for 10-15 minutes. Drain. Separate the eggs. Mix the egg yolks and 1 tablespoon of rice pudding. Stir into the remaining rice. Beat the egg whites until stiff peaks form. Fold into the rice in two portions. Transfer the rice to a large, greased, ovenproof dish. Place the apples in the rice and sprinkle with muesli. Bake in a preheated oven (electric oven: 175°C, fan: 150°C, gas mark 2) for about 20 minutes.