Rice Casserole

For the rice casserole, first heat the milk in a pot and steam the rice in it until soft. In the meantime, separate the eggs and beat with the egg whites and a pinch of salt until stiff.

Melt the butter and whisk together with the sugar, egg yolks and the zest of a lemon until very fluffy. Once the rice is soft and has absorbed the milk, let it cool.

Then fold the beaten egg whites into the rice pudding and add the yolk mixture as well. Pour the mixture into a baking dish and bake in the oven at approx. 175 °C for 30 minutes until golden brown.

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