Millet and rice casserole

Ingredients for 4 servings:

• 300 ml milk
• 2 packets of vanilla sugar
• pinch(s) of salt
• 125 g brown rice
• 275 ml water
• 125 g millet, rinsed with hot water
• 50 g butter
• 5 eggs, separated
• 400 g quark (cottage cheese)
• 150 g honey, can be replaced with whole cane sugar
• ½ lemon(s), juice
• 1 tsp cinnamon to taste
• 1 tbsp rum
• 400 g apples or pears, sliced
• e.g. powdered sugar
• n. B. Compote

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 13 hours 55 minutes

sweet main course with apples or pears

Soak the brown rice in water overnight. Bring the rice, soaking water, milk, a pinch of salt, and vanilla sugar to a boil. After about 10-15 minutes, add the millet and simmer over low heat for about 30 minutes. Turn off the heat. Steam the rice-millet mixture and let it cool slightly. Cream the butter with the egg yolk and honey (or sugar) until fluffy, then add the curd cheese and the flavorings. Stir in the cooled rice-millet mixture. Beat the egg whites until stiff peaks form and carefully fold in. Pour half of the mixture into a large baking dish, spread the fruit on top, then spread the rest of the mixture over the top. Bake the casserole in a preheated oven at 180°C (top/bottom heat) or 160°C (fan oven) for about 50 minutes. Sprinkle with icing sugar and/or compote, if desired.