Rhubarb-cream-milk rice casserole

Name: Rhubarb-cream-milk rice casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 350 ml Milk; 200 g Whipped cream; 125 g Rice Pudding; 750 g Rhubarb; 100 ml + 75 ml + approx. 1 tablespoon maple syrup; 1 TEASPOON Pudding powder or starch; 1 Egg; 7-10 Tbsp Salt; 2 TABLESPOONS crunchy oats

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

350 ml Milk
200 g Whipped cream
125 g Rice Pudding
750 g Rhubarb
100 ml + 75 ml + approx. 1 tablespoon maple syrup
1 TEASPOON Pudding powder or starch
1 Egg
7-10 Tbsp Salt
2 TABLESPOONS crunchy oats

Directions

1
Bring milk and cream to the boil in a saucepan. Stir in rice pudding, bring to the boil and let it swell at low heat for 30-40 minutes, stirring from time to time.
2
In the meantime, clean and wash the rhubarb and cut it into pieces of about 1.5 cm width. Put 100 ml maple syrup into a pot and simmer on low heat for 5-6 minutes until the rhubarb is soft but not yet decomposed.
3
Stir pudding powder and 3 tablespoons of water until smooth. Stir into the boiling rhubarb and simmer for 1 minute. Put the rhubarb into an ovenproof dish.
4
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Stir 75 ml maple syrup into the rice pudding. Separate the egg. Beat egg white and 1 pinch of salt until stiff. Whisk egg yolk and stir into the rice pudding.
5
Fold in the beaten egg white.
6
Spread rice pudding on the rhubarb, sprinkle with oat flakes. Sprinkle with approx. 1 tablespoon maple syrup. Bake in a hot oven for about 10 minutes.