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Apple rice pudding
1 serving
Boil the rice in milk and stir in the butter, 1 pack of vanilla sugar, salt, grated lemon zest and egg yolks. While the rice is cooking, peel the apples, cut into 6 lobes, remove the core, cook them in a glass of water, adding 1 pack of vanilla sugar, cinnamon and lemon juice. Put the finished rice (half of the total amount) in the dishes greased with butter, sprinkled with breadcrumbs, put the expressed apples on top, and the remaining rice mass on them. Beat the egg whites with powdered sugar into a strong foam, stir in the jam and put on top. Bake in the oven for 20-25 minutes at low temperature.
Boil the rice in milk and stir in the butter, 1 pack of vanilla sugar, salt, grated lemon zest and egg yolks. While the rice is cooking, peel the apples, cut into 6 lobes, remove the core, cook them in a glass of water, adding 1 pack of vanilla sugar, cinnamon and lemon juice. Put the finished rice (half of the total amount) in the dishes greased with butter, sprinkled with breadcrumbs, put the expressed apples on top, and the remaining rice mass on them. Beat the egg whites with powdered sugar into a strong foam, stir in the jam and put on top. Bake in the oven for 20-25 minutes at low temperature.
rice - 200 g, milk - 1 l, sugar powder - 3 tbsp. spoons, butter - 30 g, vanilla sugar - 2 packs, eggs - 4 pcs., apple - 1 kg, lemon - 0.5 pcs., cinnamon to taste, raspberry jam - 2 tbsp. spoons, or red currant jam - 2 tbsp. spoons, salt to taste
