Rice Casserole with Almond Crust

For the rice casserole with almond crust, first boil the rice in about 500 ml of water until soft and strain.

Bring the milk to the boil and steam the rice in it until soft and let it cool down. Peel the apples and cut them into thin slices.

Mix with the raisins, cinnamon and lemon juice. Separate the eggs. Stir the yolks with butter and 50 g granulated sugar into the cooled rice.

Beat the egg whites with the remaining sugar until stiff and fold into the rice mixture. Grease a baking dish with butter and sprinkle with breadcrumbs.

Alternate layers of rice and apples. Finish with rice. For the almond crust, mix the egg whites with sugar and the almond flakes and spread over the rice casserole.

Bake the rice casserole with almond crust at 160 °C for about 50 minutes.

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