Rice cakes with apples

Ingredients for 4 servings:

• 250 g rice, short grain rice, unhulled
• 30 g butter
• 750 ml milk
• 1 ½ kg apples
• ¼ liter white wine
• 100 g sugar
• 3 eggs
• 50 g almonds, chopped
• 2 slices of rusk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice and butter in the milk for about 1 hour and then allow to cool completely. The consistency should be a little firmer than rice pudding, but still spreadable. Peel and core the apples, and cut them into wedges. Cook the apple slices in the white wine with 50g of sugar for about 5 minutes and then drain in a sieve. Separate the egg yolks from the egg whites. Mix the egg yolks with the remaining sugar and the almonds and fold into the cooled rice. Beat the egg whites until stiff peaks form and fold this into the rice. Line an ovenproof dish with the crumbled rusk and pour in half of the rice mixture. Layer the apple slices on top and spread the remaining rice evenly on top. Bake in a preheated oven at 200°C for about 45 minutes. Vanilla sauce goes great with it!