Rice pudding casserole with nuts, Nutella and apple

Ingredients for 2 servings:

• ½ liter of milk
• 125 g rice pudding
• 1 ½ tbsp vanilla sugar
• 1 pinch of salt
• 1 tbsp butter
• 1 cup of natural yogurt
• 2 m.-sized apples
• 1 handful of raisins, optional
• some lemon juice
• 1 egg yolk
• 1 tbsp nuts or almonds, ground
• 1 tsp, heaped hazelnut spread (e.g. Nutella)
• some cinnamon sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

light and fluffy with yogurt

In a saucepan, bring the milk, rice pudding, butter, vanilla sugar, and salt to a boil and simmer gently for about 20 minutes until almost tender. In the meantime, preheat the oven to 190°C (top and bottom heat). Peel the apples and cut them into bite-sized pieces. Place them in a bowl, mix with the cinnamon sugar and a dash of lemon juice, and set aside. If desired, you can also mix in a few raisins. When the rice pudding is almost cooked and has a nice creamy consistency, remove the pan from the heat and let the rice cool for about 10 minutes, until it is just lukewarm. Now quickly stir in the egg yolk with a whisk to prevent the egg from curdling. Then stir in the ground nuts, Nutella, and yogurt. Finally, mix in the apple pieces and pour everything into a prepared, buttered casserole dish. Bake in the oven at 190°C (375°F) for about 35-40 minutes. This dark rice casserole tastes particularly good with a nice cold vanilla sauce.