Sweet Rice Casserole

For the sweet rice casserole, cook the milk and rice over low heat. Leave to stand for 10 minutes and cool slightly. Meanwhile, remove the pomegranate seeds.

Cream the butter, sugar, vanilla sugar and the 4 egg yolks, then fold in the mich rice, the stalked apples and the pomegranate seeds. Beat the 4 egg whites with a pinch of salt until stiff and fold into the apple and rice mixture.

Line a small baking tray (approx. 25 x 40 cm) with baking paper and fill in the apple-rice mixture, sprinkle with cinnamon sugar and almond slivers.

Bake in a preheated oven at 175 °C for about 40 minutes.

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