Apples in a bed of rice pudding

Name: Apples in a bed of rice pudding
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Apples (approx. 175 g each); 4 TABLESPOONS Lemon juice; 500 ml clear apple juice; 45 g Sugar; 1 l Milk; 1 pinch Salt; 200 g Milk rice (round grain rice); 2 Eggs (size M); 75 g Crunchy muesli; 7-10 Tbsp Mint and apple slices; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Apples (approx. 175 g each)
4 TABLESPOONS Lemon juice
500 ml clear apple juice
45 g Sugar
1 l Milk
1 pinch Salt
200 g Milk rice (round grain rice)
2 Eggs (size M)
75 g Crunchy muesli
7-10 Tbsp Mint and apple slices
7-10 Tbsp Grease

Directions

1
Wash, peel and halve apples and cut out the core. Cut into the apple top several times. Sprinkle with lemon juice. Boil up apple juice, 500 ml water and 25 g sugar in a wide pot.
2
Simmer covered over a low heat for 10-15 minutes (depending on type of apple, must not crumble). Then carefully lift it out with a skimmer and let it drip off on kitchen paper.
3
Meanwhile, bring milk, salt and 20 g sugar to the boil in a saucepan. Add rice and let it swell covered at low heat for about 30 minutes. Stir several times. Then remove from the stove.
4
Separate eggs. Mix the egg yolks and 1 tablespoon of rice pudding in a small bowl, stir into the remaining rice pudding. Beat the egg whites until stiff and fold into the rice pudding in two portions. Put the rice pudding into 4 small, lightly greased, ovenproof portion moulds or a large mould.
5
Place apples on top and sprinkle with muesli. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Serve decorated with mint and apple wedges.