Sweet rice casserole

Ingredients for 3 servings:

• 125 g rice pudding
• ½ liter of milk
• 20 g butter
• 65 g sugar
• 2 eggs
• 1 pinch of salt
• some flavoring (lemon) or unsprayed lemon peel
• some butter to grease the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring the milk to a boil, stirring gently, then add the rice pudding. Remove from the heat and allow to cool. Separate the egg yolks from the egg whites and beat the egg whites until stiff peaks form. In a second mixing bowl, cream the butter, add the sugar, a pinch of salt, lemon flavoring or lemon zest, and the egg yolks and continue to beat until creamy. Preheat an electric oven to 160°C (convection oven), and grease a baking dish with a little butter. Mix the slightly cooled rice pudding (rice should only have swollen a little) with the cream and finally, carefully stir in the beaten egg whites. Transfer to the baking dish and place in the oven. The rice casserole is ready after about 40 minutes when it is lightly browned. It also tastes delicious cold, e.g. with coffee.