Crispy apples in a bed of rice pudding

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring the milk, salt and lemon peel to the boil. Stir in rice. Cover and allow to swell over low heat for 30-35 minutes, stirring frequently. Stir in 1 tablespoon of sugar. Remove from heat. Remove lemon peel

2. 2

   Wash, peel, halve and core apples. Cut more often on the round side. Sprinkle with lemon juice immediately

3. 3

   Boil up apple juice, 3/8 l water and 2 tablespoons sugar in a wide pot. Cover the apple halves and simmer for 8-10 minutes at low heat. Drain

4. 4

   Separate eggs. Mix the egg yolks and 1 tbsp. rice pudding. Stir into the remaining rice. Beat egg whites until stiff. Fold into two portions with the rice. Pour rice into 4 greased ovenproof dishes or a large mould

5. 5

   Place apples in the rice and sprinkle with muesli. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 15 minutes. Decorate if necessary

6. 6

   The vitamin C content of apples varies according to variety. Note: The faster they brown after cutting, the lower the vitamin content

Nutrition Facts

KCAL
350 kcal

CARBS
48 g

FATS
12 g

PROTEINS
11 g