Rhubarb milk rice casserole

Name: Rhubarb milk rice casserole
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1 l Milk; 7-10 Tbsp Salt; 200 g Rice Pudding; 750 g Rhubarb; 5-6 Tbsp Maple syrup or; 7-10 Tbsp demerara sugar; 7-10 Tbsp Grease; 1 Egg; 2 TABLESPOONS gritty multigrain or oat flakes; 7-10 Tbsp Mint

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1 l Milk
7-10 Tbsp Salt
200 g Rice Pudding
750 g Rhubarb
5-6 Tbsp Maple syrup or
7-10 Tbsp demerara sugar
7-10 Tbsp Grease
1 Egg
2 TABLESPOONS gritty multigrain or oat flakes
7-10 Tbsp Mint

Directions

1
Bring milk, 1 pinch of salt and lemon zest to the boil. Stir in rice and let it swell covered at low heat for about 40 minutes, stirring several times
2
Clean, wash and cut the rhubarb into pieces. Bring to the boil with lemon juice and 4-5 tablespoons of water, cover and steam for about 5 minutes. Season with 3-4 tbsp. maple syrup and spread in a large greased casserole dish
3
Pull rice from the stove, remove lemon peel. Separate egg. Mix egg yolk and 1-2 tbsp. rice, stir in 1 tbsp. syrup with the remaining rice. Beat egg white and 1 pinch of salt until stiff, fold in portions
4
Spread rice pudding on the rhubarb. Sprinkle with the flakes and sprinkle with 1 tablespoon of syrup. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 10-12 minutes, decorate