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Baked Rice Pudding Casserole | Fluffy & Cinnamon-Sweet
(0)
55 min
Under an hour
Knuspr-Küche
Ein herrlicher Klassiker für das herbstliche Wochenendfrühstück: Cremig gekochter Milchreis trifft auf saftige Apfelspalten, verfeinert mit Zimt und Vanille. Durch untergehobenen Eischnee wird der Auflauf im Ofen wunderbar luftig und bekommt durch goldbraun geröstete Mandelblättchen einen feinen Knusper-Akzent.
Ingredients
Preparation method
Preparation & Cooking the Rice Pudding
Preheat the oven to 180 °C top/bottom heat and grease a baking dish with a little butter.
Bring the whole milk to a boil in a saucepan with 1 pinch of table salt and vanilla sugar. Stir in the pudding rice and simmer gently over low heat for about 25 minutes, stirring regularly, until a creamy rice pudding forms. Remove the pot from the heat and let it cool slightly.
Preparation & Refining
Meanwhile, separate the eggs. Beat the egg whites with a pinch of salt until stiff. Beat the egg yolks together with the softened butter, sugar, and cinnamon until creamy.
Chef's tip
For an extra juicy touch, you can briefly marinate the apple wedges in a little lemon juice and brown sugar before folding them in.
The casserole tastes wonderful warm straight from the oven, but can also be enjoyed cold or briefly reheated the next day.
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