Apple Rice Au Gratin

Bring long grain rice with lemon zest, whipping cream, milk and honey to a boil. Swell at low temperature and a little bit open pot lid for 45 min.

In the meantime, peel 4 apples, cut them into quarters, slice diagonally and remove the core. Bring the apple slices to a boil with an eighth of a liter of water and cook at low temperature until soft. Season with a little cinnamon and leave to cool.

Preheat the oven to 150 degrees.

Lightly toast the almond flakes in a frying pan and cool on a plate as well.

Beat egg whites and honey until stiff. Fold in the flaked almonds.

Lightly grease a 2l gratin dish. Spread half of the apple puree in it. Put the long grain rice on top, then another layer of apple puree. At the end, spread the almond mixture on top.

Bake the casserole on the middle shelf for 10 to 15 minutes.

Serve hot with the remaining apple cut into thin slices.

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