Sweet rice casserole with curd cheese

Ingredients for 6 servings:

• 400 g rice (medium or short grain)
• 1 ½ liters of milk
• 500 g cream cheese (quark)
• 230 g sugar
• 4 eggs, separated
• 1 lemon(s), juice and grated zest
• 1 stalk(s) cinnamon
• 1 pinch of salt
• butter
• breadcrumbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the rice and cook slowly in the milk with a pinch of salt and the cinnamon stick. Rinse the pot with cold water beforehand to prevent burning! Beat 4 egg whites until stiff. Mix the curd cheese with the sugar, the 4 egg yolks, and the juice and zest of the lemon (less, to taste). Let the rice cool, remove the cinnamon stick, stir in the curd cheese, and finally carefully fold in the stiffly beaten egg whites. Transfer to a buttered, breadcrumb-coated baking dish and dot with butter flakes. Bake at around 180°C (fan oven) until the casserole is a nice color. Serve with raspberry syrup. Cooked whole, including the rice, the casserole takes around 2 hours to cook.