Rice casserole

Ingredients for 4 servings:

• 250 g jasmine rice, cooked
• 50 g candied orange peel, diced
• 1 medium-sized apple, approx. 120 g
• 150 g blueberries
• 2 eggs
• 15 g sweet cream butter
• 25 g sour cream, 10% fat
• n. B. Cinnamon powder
• ½ vanilla pod(s), including the pulp
• ½ organic lemon(s), juice and grated zest
• Powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 30 minutes

Dice the candied orange peel. Preheat the oven to 180°C (fan/convection oven). Line a round, max. 20 cm baking dish with baking paper and set aside. Melt the butter over low heat and then allow to come to room temperature. Now prepare the fruit. Peel the apple and cut into small pieces. Chop the blueberries, if necessary. The smaller the fruit is cut, the easier the casserole will be to portion. Separate the eggs. Place the egg whites in a tall mixing bowl and set aside. Beat the egg yolks in a bowl until frothy. Stir the butter and the remaining ingredients, except for the fruit, into the egg mixture until smooth. Now fold in the fruit with a spoon until evenly distributed. Fold in the rice evenly. Beat the egg whites until stiff peaks form, optionally adding a little sugar (Tip: The longer you beat, the better and fluffier the baked goods will be). Fold the beaten egg whites into the rice mixture until smooth. Pour the mixture into the prepared dish. Place the dish in the preheated oven and bake for 45 minutes. The casserole is ready when the surface is nicely browned all over. Remove the casserole from the oven and let it cool; I simply leave it on the counter overnight. It can also be enjoyed warm. Dust with powdered sugar before serving. Tip: In my oven, I rotate the dish 180°C about 7 minutes before the end of the baking time to ensure even browning.