Sweet Rice Pudding Casserole with Apples
A fine, airy apple and rice casserole based on a recipe by Radio-NÖ chef Andrea Karrer, refined with beaten egg whites and a meringue topping.
By Simon Leber
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 70 minutes
Servings: 8
Tags: Dessert, Vegetarian, Austrian, Sweet Dish, Casserole
Ingredients
- 100 g Short-grain rice
- Salt
- 1 piece Vanilla bean
- 250 ml Milk
- 125 ml Heavy cream
- 0.5 piece Cinnamon stick
- 1 piece Lemon
- 500 g Apples
- 30 g Granulated sugar
- 20 ml Apple brandy
- 40 g Raisins
- 2 tbsp Almonds
- 70 g Butter
- 70 g Powdered sugar
- 1 tbsp Rum
- 6 piece Egg yolks
- 4 piece Egg whites
- Butter and almonds
- 2 piece Baking wafers
- 2 piece Egg whites
- 50 g Fine granulated sugar
- 0.5 piece Lemon
Instructions
- 1. **Prepare the rice pudding:** Briefly blanch the rice in boiling salted water, strain, and drain well. Slice open the vanilla bean and scrape out the seeds. Bring the milk to a boil with the heavy cream, vanilla seeds, the bean pod, cinnamon, and lemon zest. Add the rice and simmer over low heat for about 20 minutes (stirring frequently). Allow to cool and remove the whole spices (pod, cinnamon).
- 2. **Prepare the apples:** Peel, core, and slice the apples into thin wedges. Lightly caramelize the granulated sugar in a pan, add the apples, deglaze with apple brandy, and sauté until tender but still firm. Stir in the raisins and chopped almonds and let cool.
- 3. **Finish the mixture:** Cream the butter with powdered sugar and rum until fluffy. Gradually add the egg yolks. Mix this cream with the rice pudding and half of the apple mixture. Beat 4 egg whites with a pinch of salt until stiff and carefully fold them in.
- 4. **Layering:** Grease a casserole dish with butter and dust with ground almonds. Pour in half of the rice mixture, smooth it out, and cover with baking wafers. Spread the remaining apples on top and finish with the rest of the rice mixture.
- 5. **Baking:** Bake in a preheated oven at 180 °C for about 35-40 minutes (perform a toothpick test).
- 6. **Meringue topping:** Beat 2 egg whites until stiff, add the sugar and lemon juice, and continue beating until the sugar has dissolved. Briefly remove the casserole from the oven, pipe the meringue on top, and bake under high top heat for 2-3 minutes until golden brown.
- 7. **Serving:** Cut into portions while warm and ideally serve with raspberry syrup.