Grandma's rice casserole

Ingredients for 4 servings:

• 1 liter of milk
• 1 pinch of salt
• 1 organic lemon(s), grated peel
• 250 g rice pudding
• 60 g butter
• 3 eggs
• 80 g sugar
• 1 handful of raisins (optional)
• 4 apples or a jar of drained cherries
• Butter, in flakes

Instructions

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

inexpensive – as a main course or dessert

Bring the milk to a boil with salt and grated lemon zest, stir in the rice, and then cook over low heat until thick, stirring frequently. Allow the rice pudding to cool slightly. In the meantime, peel and quarter the apples, removing the cores. Cut the flesh into small pieces. Drizzle with lemon juice and mix with the raisins, if desired. Cream the butter, sugar, and egg yolk until fluffy. Gradually stir in the rice pudding, a spoonful at a time. Beat the egg whites until very stiff peaks form and fold in. Now alternate the rice pudding with the apples in a baking dish, beginning with the rice and ending with the rice. Top with knobs of butter and bake the casserole in a preheated oven at 180 degrees Celsius for 45 minutes. The top layer should be golden brown. If you don’t like warm fruit, you can simply leave it out; the casserole tastes delicious without it, but with compote instead.