Peach rice casserole with peach sauce

Ingredients for 4 servings:

• 200 g rice pudding
• 1 liter of milk
• 1 pinch of salt
• 50 g butter
• 100 g sugar
• 4 eggs
• 1 lemon(s), untreated, juice and zest
• 1 can peach(s), sliced
• 1 tsp cornstarch
• some fat for the mold
• butter flakes

Instructions

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

in memory of my grandma Hanne

Bring the milk to a boil with a pinch of salt, add the washed rice pudding, and simmer gently for 30 minutes. Drain the peaches in a sieve. Bring the peach juice and lemon juice to a boil and remove from the heat. Mix the cornstarch with a little cold water until smooth, thicken the peach juice, bring back to a boil, and chill. Cream the butter with the whole, beaten eggs and sugar until fluffy. Add the grated lemon zest and mix in the cooled rice pudding. Pour half of this mixture into a well-greased baking dish, spread 3/4 of the peach slices on top, spoon the remaining rice mixture over it, and scatter some fat flakes on top. Bake the casserole in the oven at approximately 200°C until golden brown. Garnish with the remaining peach slices and serve hot with the chilled peach juice.