Rhubarb milk rice casserole

Name: Rhubarb milk rice casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 ml Milk; 125 g Rice Pudding; 750 g Rhubarb; 175 ml Maple syrup; 1 egg (size M); 1 pinch Salt; 25 g Whipped cream; 2 TABLESPOONS pithy mixture of flakes; 1 TABLESPOON drizzle maple syrup; 7-10 Tbsp Mint

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 ml Milk
125 g Rice Pudding
750 g Rhubarb
175 ml Maple syrup
1 egg (size M)
1 pinch Salt
25 g Whipped cream
2 TABLESPOONS pithy mixture of flakes
1 TABLESPOON drizzle maple syrup
7-10 Tbsp Mint

Directions

1
Heat the milk in a saucepan and bring to the boil briefly. Add rice pudding, cover and cook over low heat for about 45 minutes. Clean, wash and cut the rhubarb into pieces of about 1.5 cm width. Put 100 ml maple syrup into a pot and cook on low heat for 5-8 minutes until the rhubarb is soft but not yet decomposed.
2
Place the rhubarb in 2 small (750 ml capacity each) or 1 large (1.5 litre capacity) casserole dish. Stir 75 ml maple syrup into the rice pudding. Separate the egg. Beat egg white and salt until stiff, whisk egg yolk and cream, stir into the rice pudding.
3
Fold in the beaten egg white and carefully spread on the rhubarb. Sprinkle with the flakes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 4-5 minutes. Sprinkle with maple syrup.
4
Serve decorated with mint.