Wachau rice casserole

Ingredients for 8 servings:

• 1 liter of milk
• 200 ml rice pudding
• 1 pinch of salt
• 3 eggs
• 250 g quark (cottage cheese)
• 150 g sugar
• 1 lemon(s), grated peel
• 1 tbsp vanilla sugar
• 1 kg apricot(s)
• Fat, for the shape

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes

with apricots

Bring the milk and salt to a boil, sprinkle in the washed rice, and simmer gently for about 35 minutes, stirring frequently. Allow to cool slightly. Preheat the oven to 180°C. Separate the eggs. Stir the egg yolks, curd cheese, sugar, vanilla sugar, and grated lemon zest into the rice. Beat the egg whites until stiff. Wash the apricots, set 4 aside, and cut the remaining apricots into pieces. Fold the apricot pieces and beaten egg whites into the rice mixture. Grease a large baking dish, pour in the rice mixture, and smooth the surface. Halve the reserved apricots, remove the stones, and arrange the apricot halves on the rice. Bake in the middle rack of the hot oven for about 35 minutes until golden yellow. Allow to cool briefly, then serve. Tip: Canned apricots can be used instead of fresh apricots. It also tastes good with other fruit.