Currant rice casserole

Ingredients for 3 servings:

• 250 g rice pudding
• 1 pinch of salt
• 1 organic lemon(s), grated peel
• 1 liter of milk
• 50 g butter or margarine
• 3 eggs, separated
• 50 g sugar
• 500 g currants
• 50 g sugar, for the currants
• 3 egg whites
• 100 g sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

sweet main course

Make a porridge from rice, salt, lemon zest, and milk. Separate the eggs. Cream the butter, egg yolks, and sugar until fluffy, then stir into the rice porridge. Whisk the egg whites until stiff, then fold them into the mixture. Spread the mixture into a greased ovenproof dish. Top with the sugared berries. For the meringue, beat the egg whites until stiff, add the sugar, continue beating briefly, and spread the foam over the berries. Bake in a preheated oven at 200°C (top/bottom heat) (gas mark 3) for about 15 minutes until golden brown.