Viennese-style rice pudding

Ingredients for 4 servings:

• 500 ml milk
• 180 g rice pudding
• 2 bags of vanilla sugar (sticks for 1/2 l milk each)
• 80 g butter
• 4 eggs
• 20 g powdered sugar
• 50 g powdered sugar
• some lemon peel, grated
• some breadcrumbs
• 1 pinch of salt
• 300 ml syrup (raspberry)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Viennese pastry as dessert or sweet second main course

Bring the milk, rice, vanilla sugar, butter, and salt to a simmer and cook over low heat until the rice is soft and thick. Allow to cool. Separate the egg yolks and egg whites. Beat the egg whites with an electric mixer until stiff peaks form, then beat again with a smaller amount of powdered sugar until stiff peaks form. Whisk the egg yolks with the larger amount of powdered sugar until frothy (a sauce whisk is useful), then add the grated lemon zest. Slowly mix in the rice. Fold in the beaten egg whites. Grease a suitable-sized baking dish with butter and sprinkle with breadcrumbs. Pour in the rice mixture so that the dish is 5 to 6 cm high and level off. Place in a cold oven and bake for approx. 30-35 minutes at approx. 150°C (convection oven). The rice casserole is ready when the surface is golden brown or slightly darker; it will still be moist on the inside. Cut the casserole into appetizing pieces. If you like, you can dust it with powdered sugar. Drizzle with plenty of raspberry syrup. Rice casserole is traditionally eaten as a second course after a filling soup or stew, but in slightly smaller portions, it also makes a great dessert.