Rice casserole with mandarins

Ingredients for 2 servings:

• 125 g rice pudding
• 500 ml milk
• 30 g sugar
• 1 packet of vanilla sugar
• 30 g margarine
• 40 g sugar
• 1 egg(s)
• 25 g almond sticks
• 1 small can/mandarin orange(s)
• 2 tbsp juice (tangerine juice) from the can
• some cinnamon powder
• Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Main course for 2 or dessert for 4 people

Prepare the rice pudding according to the package instructions using the first four ingredients. While the rice pudding is cooking, roast the almonds in a non-stick pan without any fat. Drain the mandarins, reserving the juice. Preheat the oven to 200°C. Make a glaze by blending the margarine, sugar, and egg in a food processor or with a hand blender. Mix the mandarin orange juice into the cooked rice pudding and season with cinnamon, if desired. Pour half of the glaze into a greased baking dish. Spread the mandarins and almonds on top. Then pour in the remaining glaze and spread the glaze on top. Bake the rice pudding at 200°C (top/bottom heat) for about 25 minutes until golden brown. If desired, activate the broiler during the last few minutes. Caution: the rice pudding will be very sweet. The amount of sugar can be reduced if desired. My family likes it this way.