Nut rice casserole with apples

Ingredients for 2 servings:

• 500 ml long-life milk
• 120 g rice pudding
• 1 tbsp butter
• 1 tbsp sugar
• 1 pinch of salt
• some lemon zest
• 2 apples
• some lemon juice
• 1 egg(s)
• 1 ½ tbsp almonds, ground or nuts of your choice
• 1 tbsp honey, liquid
• some butter flakes for topping

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Rinse a suitable saucepan with cold water. Bring the milk to a boil with the rice pudding, sugar, butter, a little lemon zest, and salt, and simmer for about 15-20 minutes until soft, stirring frequently. In the meantime, wash and core the apples. Do not peel them; cut them into fine, thin slices and drizzle with a little lemon juice. Separate the egg and beat the egg white with a pinch of salt until stiff. Place the egg yolk in a small cup. When the rice is soft, remove the pan from the heat and let it cool slightly; lukewarm is fine. Quickly stir the ground almonds and egg yolk into the rice pudding, then stir in the beaten egg white. Pour just over half of the mixture into a greased baking dish, top with the apple slices, and drizzle with honey, leaving a few apple slices for a decorative finish. Pour in the remaining rice mixture, smooth it out, and arrange the remaining apple slices on top. Top the casserole with a few knobs of butter, making sure to add butter to each apple slice, otherwise the top apples will dry out during baking. Bake the nut rice casserole in a preheated oven at 170°C (convection oven) for about 30 minutes until golden brown. The casserole goes well with a nice cold vanilla sauce or vanilla ice cream.