Milk casserole à la farmer's wife Irmi

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Boil up the milk. Stir rice into the boiling milk and prepare according to package instructions. In the meantime, whisk the eggs, 75 g sugar, 1 packet of vanilla sugar and salt until creamy. Stir in the quark, buttermilk and yoghurt

2. 2

   Remove the rice pudding from the heat, allow to cool slightly and then mix evenly with the quark mixture. Pour into an ovenproof greased mould (1.75 litres capacity)

3. 3

   Bake on the lower shelf in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-55 minutes. About 15 minutes before the end of the baking time, spread butter in flakes on the casserole. In the meantime, wash, halve and stone the plums

4. 4

   Bring 450 ml of nectar, 1 packet of vanillin sugar and 50 g of sugar to the boil in a saucepan. Stir 50 ml nectar and sauce powder until smooth. Stir into the boiling juice, bring to the boil and simmer for about 1 minute while stirring. Add the plums and simmer over a low to medium heat for 2-3 minutes

5. 5

   Remove from the heat and pour into a bowl. Mix 1 1/2 tbsp. sugar and cinnamon. Remove the casserole from the oven and sprinkle with cinnamon and sugar mixture. Add the compote

Nutrition Facts

KCAL
690 kcal

CARBS
110 g

FATS
16 g

PROTEINS
24 g