Reisberg

Ingredients for 1 servings:

• 500 ml milk
• 500 ml cream
• 150 g rice pudding
• 120 g sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 large eggs, separated
• 1 jar apple compote (454 g)
• ½ packet of vanilla sugar
• some butter, for greasing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rice pudding with apple compote

Pour the milk and cream into a large stainless steel pot, add the rice pudding, sugar, and salt, and bring to a boil. Reduce heat to low and let swell uncovered for 1 hour. Stir occasionally with a whisk, then remove from heat. Preheat the oven to 180°C (350°F). Separate the eggs and stir the two egg yolks and vanilla extract into the rice pudding. Beat the egg whites until stiff peaks form and briefly stir in half a packet of vanilla sugar. Pour half of the rice pudding into a greased casserole dish, spread the apple compote over it and smooth it down. Spread the remaining rice pudding on top, then spread the beaten egg whites over it and smooth it down. Bake in the preheated oven for 20-25 minutes, until it is a beautiful golden yellow. Serve while still hot, but the casserole is also delicious cold. I usually use 4 egg whites and 1 packet of vanilla sugar, which makes the “rice pile” higher.