Indian rice casserole

Ingredients for 4 servings:

• 1 cup(s) rice
• 2 cup(s) water, salted
• Paprika powder
• curry
• salt and pepper
• 750 g turkey meat, shredded
• 4 tbsp almonds, sliced
• 4 pineapple rings
• 4 peach(s), halves
• 20 g fat
• ½ tbsp flour
• 200 ml pineapple juice
• 200 ml cream
• 100 ml water
• some lemon juice
• 1 egg yolk
• 50 g cheese (grated Emmental)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil rice in salted water for 20 minutes. Season with paprika and curry powder and transfer to a greased casserole dish. Brown the turkey strips in oil, add the almonds, and season with salt and paprika. Spread the meat mixture over the rice. Cut the pineapple rings and peach halves into pieces and arrange the fruit on top of the meat. Make a roux with the fat, flour, 1 1/2 teaspoons of curry powder, pineapple juice, cream, and water. Season with a little salt and lemon juice and blend with the egg yolk. Pour the sauce over the fruit, sprinkle with cheese, and bake for about 20 minutes at 200°C.