Radetzky rice pudding

Ingredients for 4 servings:

• 0.38 liters of orange juice
• ⅛ liter of water
• 2 lemons, juice
• 150 g short grain rice
• 120 g sugar
• 50 g butter
• 1 pinch of salt
• 3 egg yolks
• 1 packet of vanilla pudding powder
• 2 tsp baking powder
• 25 g almond sticks
• 750 g apricot(s), from the can
• 3 egg whites
• Butter for the mold
• 2 egg whites
• 80 g sugar
• 1 lemon(s), grated peel
• 80 g almond(s), chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

Bring the water, orange juice, and lemon juice to a boil in a saucepan. Add the rice, season with salt, and let it swell for about 20 minutes. Let it cool slightly. Meanwhile, beat the butter, sugar, and egg yolks until fluffy. Mix the custard powder with the baking powder and slivered almonds and stir in. Puree the drained apricots. Beat the egg whites until stiff. Mix the rice and egg whites with the egg yolk mixture. Grease a baking dish with butter, first adding the rice mixture and then the apricot puree. Bake in a preheated oven at 190°C for about 40 minutes. Garnish: Beat the egg whites with sugar until stiff, fold in the grated lemon zest and chopped almonds, spread this meringue mixture over the casserole, and bake for another 10-15 minutes at the same temperature.