Sweet rice casserole

Ingredients for 4 servings:

• 250 g rice
• 1 liter of milk
• some salt
• 50 g sugar
• 50 g butter or margarine
• 6 egg yolks
• 4 egg whites
• 30 g almonds, peeled, grated
• 2 apples
• 50 g raisins, if you like
• 2 tbsp currant jam (currant jam)
• 2 egg yolks
• 1 packet of vanilla sugar
• 100 g sugar
• some chocolate, shaved

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 5 minutes

Bring the rice to a boil with the milk, salt, and sugar, then simmer over low heat for about 30 minutes, then allow to cool. Cream the butter, 2/3 of the sugar, egg yolks, lemon juice, and almonds until fluffy, then mix with the cooled rice mixture. Beat 4 egg whites until stiff peaks and add the remaining sugar. Carefully fold the beaten egg whites into the mixture. Peel the apples, core them, and thinly slice the flesh. Place half of the rice mixture in a greased baking dish, distribute the apple slices and raisins evenly over the mixture, and then spread the rest of the rice mixture over the mixture. Bake in the oven at 180°C (top and bottom heat) for 40-50 minutes. For the topping, beat the egg whites until stiff peaks (test if necessary) and add the vanilla sugar and sugar, stirring constantly. Spread the rice pudding thinly with jam and top with the beaten egg whites. Bake for another 10-15 minutes, then sprinkle with grated chocolate and serve warm.